灵芝柿子酒酿造工艺研发  

Development on Brewing Technology of Ganoderma Lingzhi and Diospyros kaki Wine

作　　者：李需 邢水儿 袁学军 冯金婷 LI Xu;XING Shuier;YUAN Xuejun;FENG Jinting(Hainan Tropical Ocean College,Sanya 572000,China)

机构地区：[1]海南热带海洋学院,海南三亚572000

出　　处：《中国食用菌》2024年第6期104-107,共4页Edible Fungi of China

基　　金：海南省科技厅重点研发项目(ZDYF2020045)。

摘　　要：为研发1种灵芝柿子酒,以赤灵芝和磨盘柿为试验材料,设置各处理开展酿造试验,因素水平包括酒石酸用量(0、250、500、750 mg·kg^(-1))、糖度(21%、24%、27%、30%)、发酵时间(10、15、20、25 d)、发酵温度(20℃、25℃、室温)、灵芝用量(0、2.5、5.0、7.5 g·kg^(-1)),通过测定总SO_(2)含量、甲醇含量、酒精度、残糖量、pH、灵芝三萜含量等指标,探索不同酿造条件对灵芝柿子酒品质的影响。结果显示,灵芝柿子酒的最佳发酵工艺为酒石酸用量500 mg·kg^(-1)、糖度24%、发酵时间15 d、发酵温度25℃、灵芝用量5.0 g·kg^(-1)。本试验结果可为其他果酒的酿造工艺研发提供参考。In order to develop a kind of wine made from Ganoderma Lingzhi and Diospyros kaki,G.lucidum and D.kaki(Mopan persimmon) were used as materials and the brewing experiment was carried out.The factors and levels of each treatment,included tartaric acid dosage(0,250,500,750 mg·kg~(-1)),brix(21%,24%,27%,30%),fermentation time(10,15,20,25 d),fermentation temperature(20,25 ℃,natural temperature),and G.lingzhi dosage(0,2.5,5.0,7.5 g·kg~(-1)).The effects of different brewing conditions on the quality of G.lingzhi and D.kaki wine were explored by detecting the index of toal SO_(2) content,methanol content,alcohol content,residual sugar content,pH and G.lingzhi triterpene content.The results showed that,the optimum conditions for brewing G.lingzhi and D.kaki wine were tartaric acid dosage 500 mg·kg~(-1),sugar content 24%,fermentation time 15 d,fermentation temperature 25 ℃ and G.lingzhi dosage 5 g·kg~(-1).The result can provide reference for other researchers of fruit wine brewing technology.

关 键 词：灵芝 柿子 果酒酿造工艺 品质 

分 类 号：S646.2[农业科学—蔬菜学]