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以新鲜香橙、蜜桔和蜜柚为原料,研究混合果酒的酿造工艺,通过单因素试验,考察不同干酵母添加量,初始发酵糖度,发酵温度及偏重亚硫酸钾添加量对混合果酒的酒精度和品质的影响。经过L9(34)正交试验,优化得出主发酵温度18℃,干酵母添加量7 g/L,偏重亚硫酸钾0.16g/L,按1∶1添加白糖和冰糖,调初始糖度20°Bx的条件下可酿制出优质混合果酒。 相似文献
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杨梅果酒发酵工艺的研究 总被引:1,自引:0,他引:1
探讨以葡萄酒活性干酵母为菌种,涪陵地产新鲜杨梅全汁为主要原料,采用液态深层发酵技术开发研制杨梅保健酒发酵工艺,通过单因素试验对杨梅果酒果胶酶添加量、酵母接种量、糖度、偏重亚硫酸钾添加量、发酵温度等进行研究,再采用正交试验优选出杨梅保健果酒发酵的最佳工艺参数。鲜杨梅不经漂烫直接榨汁时添加果胶酶40mg/L,过滤得原汁,用安琪葡萄酒高活性干酵母进行活化、扩培制成酒母。杨梅保健果酒发酵的最佳工艺参数:酵母菌液接种量为5%,偏重亚硫酸钾150 mg/L,糖度180 g/L,发酵温度为27℃。 相似文献
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以草莓为原料,分别加入10种不同酵母进行草莓酒发酵,筛选出了发酵草莓酒感官得分相对较高的3种酵母:酵母F10、帝伯仕.果酒专用酵母(红)、Lalvin D254酵母。在此基础上,以果酒感官评分为评价指标,酵母种类、发酵温度、菌种添加量为影响因素进行3因素3水平的正交试验优化发酵工艺。试验结果表明:酵母种类对感官评分影响显著(P<0.01),草莓酒发酵最佳条件为:酵母F10,添加量0.01%,发酵温度为20 ℃,此条件下果酒的感官评分达92.5分,酒精度是12.5%vol。 相似文献
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草莓果酒酿造工艺的优化及其香气成分分析 总被引:2,自引:0,他引:2
以草莓为原料,采用单因素试验和Box-Behnken试验设计研究SO2添加量、酵母添加量及发酵温度对果酒发酵的影响,建立各影响因素的回归方程,并通过响应面分析法优化,得到草莓果酒的最佳工艺条件:SO2添加量为81 mg/L、酵母添加量为1 g/L、发酵温度为20 ℃。然后采用顶空固相微萃取法,利用气相色谱-质谱联用技术对草莓果酒香气成分进行分析与鉴定,结果表明:从草莓果酒中共鉴定出香气物质85 种,占总峰面积的99.55%;其主体香气物质主要是异戊醇、乙酸异戊酯、己酸乙酯及辛酸乙酯。 相似文献
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发酵型茯苓葡萄酒的研制及品质评价 总被引:1,自引:0,他引:1
该研究主要分析了初始糖度、接种量、主发酵温度、偏重亚硫酸钾添加量对发酵型茯苓葡萄酒发酵效果的影响,在单因素试验的基础上,采用响应面法对主发酵工艺进行优化,确定其最佳酿造条件,并对其品质进行评价。结果显示,发酵型茯苓葡萄酒最佳主发酵条件为初始糖度225.56 g/L、酵母接种量3.4%、主发酵温度27.23 ℃、偏重亚硫酸钾添加量89.26 mg/L,此时茯苓葡萄酒酒精度为13.72%vol,其感官品质及理化、微生物指标检测数据均符合国家相关标准。 相似文献
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Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry 下载免费PDF全文
Ruth Hornedo‐Ortega M. Antonia Álvarez‐Fernández Ana B. Cerezo Isidoro Garcia‐Garcia Ana M. Troncoso M. Carmen Garcia‐Parrilla 《Journal of food science》2017,82(2):364-372
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC‐MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds. 相似文献
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为建立桑葚-草莓复合果酒发酵动力学模型,以草莓、桑葚为原料,以3∶2的质量比进行混合榨汁后带渣发酵,酿制得到酒液澄清透明,颜色为深红色,带有草莓清香的复合果酒。在果酒生产过程中,研究果酒发酵过程中菌体生长、基质消耗及产物生成的变化规律,应用Logistic模型方程建立酵母菌数量变化、酒精度变化的动力学模型,用Boltzmann模型建立了总糖含量变化的发酵动力学模型,并进行模拟。试验结果表明,模型的试验值与预测值之间的拟合度较高,分别为0.979、0.997、0.994。结果表明,模型的试验值和预测值的拟合度很高,能很好地反映桑葚草莓复合果酒在发酵过程中的动力学特征。 相似文献
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Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine 总被引:1,自引:0,他引:1 下载免费PDF全文
The aim of this study to evaluate the effects of sulphur dioxide (SO2) on strawberry wine fermentation and on the quality of the final wine product. Major aroma compounds, reducing sugars, ethanol, titratable acid and microflora were analyzed during the fermentation of strawberry wine supplemented with 0–100 mg/L SO2. As the amount of added SO2 increased, the consumption of reducing sugars and soluble solids and ethanol production decreased during early fermentation, but increased during late fermentation. During the fermentation process, the concentrations of 2‐phenethanol, isobutanol and isopentanol significantly increased and those of n‐propanol, isoamyl acetate and ethyl lactate decreased with increasing amount of added SO2. The production of n‐butanol, ethyl acetate and ethyl butyrate was slightly dependent on the amount of added SO2. Yeast cells were the dominant microbe in the fermenting strawberry pulp, and indigenous bacteria and fungi populations decreased rapidly or disappeared because of their sensitivity to SO2. It was concluded that 60–80 mg/L SO2 should be added during strawberry wine fermentations to improve wine quality. Copyright © 2016 The Institute of Brewing & Distilling 相似文献
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从草莓自然发酵液中分离筛选出酵母菌株D、E、H,以酿酒酵母A 为对照,采用气相色谱法分析不同酵母发酵草莓酒的主要香气成分,并通过降糖速率、产酒精能力、产酸量及感官质量评价,比较不同菌株的发酵特性。结果表明,菌株A 产酒精能力较强,菌株H 和菌株D 产香效果较好,菌株E 各项指标均较差。其中菌株H 发酵性能优良,还原糖含量可降至18.3g/L,酒精体积分数可达到12.92%,异丁醇、异戊醇、乳酸乙酯和β- 苯乙醇等香气成分均明显高于其他菌株,且酒体色泽澄清透亮,口味纯正,具有草莓酒的典型风味。 相似文献
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粉唑醇在草莓生长和加工过程中对映体选择性降解行为规律 总被引:1,自引:0,他引:1
为研究手性农药粉唑醇在草莓生长及草莓酒加工过程中的选择性降解行为,对草莓进行田间施药,并将草莓模拟家庭酿酒方式加工。样品采用超高效合相色谱-串联质谱进行手性拆分并检测。结果表明,在草莓生长中两个对映体没有明显的选择性降解行为,(-)-R-粉唑醇在草莓上的半衰期为13.80?d,(+)-S-粉唑醇在草莓上的半衰期为13.60?d。而在草莓酒发酵过程中,统计学分析显示存在明显的选择性降解行为(P<0.05),(+)-S-粉唑醇优先降解。清洗处理组(-)-R-粉唑醇在草莓酒中的半衰期为38.06?d,(+)-S-粉唑醇的半衰期为29.90?d。未清洗处理组(-)-R-粉唑醇在草莓酒发酵中的半衰期为29.31?d,(+)-S-粉唑醇半衰期为22.14?d。 相似文献