苹果酒原料及酵母对酿造的影响  

Effects of Raw Materials and Yeast on Brewing of Cider

作　　者：丁燕 王伟[2] 朱传合[3] 孙建霞[3] 

机构地区：[1]山东省葡萄酿酒研究所,山东济南250100 [2]山东省泰安市卫生防疫站,山东泰安271018 [3]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《酿酒科技》2004年第3期65-67,共3页Liquor-Making Science & Technology

摘　　要：以红富士苹果和浓缩果汁为原料酿造苹果酒。加入亚硫酸(120mg/L)于苹果汁中,24h后90%以上的游离SO2变为结合态,此后波动不大。研究显示,1.5‰的皂土澄清效果最好;鲜汁的产酒率明显高于浓缩汁,酒液中可溶性固形物和还原糖少。果酒酵母1#的产酒率最高,残糖最少,挥发酸最少,而且滴定酸、pH的变化幅度较少。与浓缩果汁相比,鲜果汁酿造的酒中含有的香气成分如活性戊醇+异戊醇、正戊醇、正己醇、苯乙酸乙酯较多。Apple(Trademark Red Fuji)and concentrated fruit juice were used as raw materials to produce cider.SO 2 (120mg /L)in form of sulfurous acid was added into apple juice.24h later,more than90%dissociated SO 2 transformed into cider SO 2 and the situ-ation just fluctuated slightly thereafter.The research indicated that1.5‰bentonite addition had the best clarifying effects.Wine yield of fresh juice was evidently higher than that of concentrated juice.Besides,smaller amount of soluble solids and reducing sugar con-tained in cider produced by fresh juice.Compared with other microbial species,No.1wine yeast had the highest wine yield and the smallest amount of residual sugar and volatile acids.In addition,the change range of titration acids and pH values was smaller.Com-pared with cider produced by concentrated juice,cider produced by fresh juice contained more amount of fla voring components such as active amylalcohol+isoamyl alcohol,n-hexyl alcohol,and ethyl phenylacetate etc.(Tran.by YUE Yang)

关 键 词：苹果汁 浓缩汁 酵母 苹果酒 

分 类 号：TS262[轻工技术与工程—发酵工程]