山茱萸和柿子果酒发酵工艺研究  

Study on the Fruit Wine Fermentation Technology of Cornus officinalis and Diospyros kaki

作　　者：杜畅 岳晓宁 张真肇 王吉 Du Chang;Yue Xiaoning;Zhang Zhenzhao;Wang Ji(College of Chemical Engineering and Technology,Taiyuan University of Science and Technology,Taiyuan 030024,Shanxi,China)

机构地区：[1]太原科技大学化学工程与技术学院,山西太原030024

出　　处：《农业技术与装备》2025年第3期175-177,180,共4页Agricultural Technology & Equipment

基　　金：大学生创新创业训练计划项目(20240777)。

摘　　要：山茱萸常被用来制作具有特定风味的酒类产品,柿子素有酿酒传统,将柿子酿酒工艺与果酒发酵理念相结合,获得风味独特的果酒,不仅可以提升柿子和山茱萸的利用效率,还可以为推动产业链的多元化发展奠定基础。以山茱萸、柿子为原料,通过单因素和L_(9)(3^(3))正交实验确定了最佳发酵条件:发酵酵母类型为今酿酵母,酵母接种量为1%,发酵时间为9 d,初始糖质量分数为12%,发酵温度为24℃,酒液呈淡黄色、微甜、味道醇厚。Cornus officinalis is often used to produce wine products with specific flavors.Diospyros kaki has a tradition of wine making.Combining Diospyros kaki wine making process with fruit wine fermentation concept to obtain fruit wine with unique flavors can not only improve the utilization efficiency of Diospyros kaki and Cornus officinalis,but also lay a foundation for promoting the diversified development of the industrial chain.Using Cornus officinalis and Diospyros kaki as raw materials,the optimal fermentation conditions were determined by single factor and L_(9)(3^(3))orthogonal experiment:the type of yeast was modern yeast,the inoculated amount of yeast was 1%,the fermentation time was 9 days,the initial sugar mass fraction was 12%,the fermentation temperature was 24℃,and the liquor was light yellow,slightly sweet and mellow in taste.

关 键 词：山茱萸 柿子 果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]