猕猴桃酒中高级醇的研究  

Study on the Higher Alcohols in Kiwi Fruit Wine

作　　者：李斌[1] 帅桂兰[1] 赵光鳌[1] 郑永政 甘蒲兵 

机构地区：[1]江南大学生物工程学院,无锡214036 [2]江西猕猴桃酒业股份有限公司,宜丰336300

出　　处：《食品与发酵工业》2003年第12期83-86,共4页Food and Fermentation Industries

摘　　要：研究了猕猴桃酒酿造过程中工艺条件对高级醇的影响 ,结果表明加大酵母接种量、分批加糖、低温发酵、低 pH值、高澄清度、及时分离酵母泥都能使酒中的高级醇减少。其中以发酵温度和果汁澄清度的影响最大 ,低温发酵 (16℃ )或澄清度很高的果汁 (滤纸过滤 )发酵时 ,要比较高温度 (2 8℃ )发酵、未经任何处理的果汁发酵产生的高级醇低 5 0 %以上。The effects of process conditions on the production of higher alcohols during the kiwi fruit wine making has been studied The results indicate that the methods reducing the higher alcohols are increasing the yeast inoculum size, adding sugar in batches, fermenting at low temperature and low pH, high clarification, separating the yeast slurry in time The primary elements are the fermentation temperature and clarified juice. Fermentation at low temperature(16℃) or using the high clarified juice(filter by filter paper), can reduce over 50% higher alcohols comparing to fermentation at higher temperature(28℃) or original juice

关 键 词：猕猴桃酒 酿造 高级醇 工艺条件 低温发酵 澄清度 

分 类 号：TS262.7[轻工技术与工程—发酵工程]