酸枣果酒发酵的工艺优化  

Optimization of Fermentation Process of Sour Jujube Fruit Wine

作　　者：郭芳[1] 王瑞[1] 冯彩平[1] 董玉珊 GUO Fang;WANG Rui;FENG Caiping;DONG Yushan(Department of Biological and Food Engineering,Lvliang University,Lvliang,Shanxi 033000,China)

机构地区：[1]吕梁学院生物与食品工程系,山西吕梁033000

出　　处：《农产品加工》2024年第12期46-49,53,共5页Farm Products Processing

基　　金：山西省应用基础研究计划青年项目(NO.202303021212505);吕梁市科技重点研发项目(2022NYGG27);横向项目(LLXYHX2022-075)。

摘　　要：以酒精度和感官评价为指标,研究发酵温度、酵母菌接种量、发酵液pH值、发酵液初始糖量对酸枣果酒品质的影响,在此基础上进行正交试验,确定酸枣果酒的最佳发酵工艺参数。正交试验得到的最佳发酵条件为发酵温度26℃,酵母菌接种量4%,发酵初始糖量18%,pH值4.0。采用最佳工艺参数进行发酵,使得酸枣果酒的酒精度达到7.9%Vol,感官评分为90分,制得的果酒颜色为红棕色,澄清透明有光泽,果香酒香、浓郁协调,品尝后口留余香。Taking alcohol content and sensory evaluation as indicators,the influence of fermentation temperature,yeast inoculum,pH value of fermentation broth and the initial sugar content of fermentation broth on the quality of jujube fruit wine were studied,and an orthogonal test was conducted to determine the best fermentation process parameters of jujube fruit wine.The best fermentation conditions obtained in the orthogonal test were:the fermentation temperature was 26℃,the yeast inoculum was 4%,the fermentation sugar content was 18%,and the pH value was 4.0.The fermentation with the best process parameters made the alcohol content of jujube wine reach 7.9%Vol,and the sensory score was 90.The color of the wine was red brown,clear,transparent and shiny,the fruit aroma was rich and coordinated,and the fragrance was left after tasting.

关 键 词：酸枣 果酒 果酒发酵 酒精度 

分 类 号：TS262.7[轻工技术与工程—发酵工程]