液态深层发酵型木瓜果酒的发酵工艺研究

以云南药木瓜为原料,安琪高活性干酵母为菌种,采用液态深层发酵酿制木瓜果酒。研究分析了温度、酵母接种量、加糖量、初始酸度、发酵时间对产酒发酵的影响。确定了木瓜果酒酿制的工艺参数为:温度28℃、接种量0.3g/100mL、初始酸度(以柠檬酸计)2.3 g/100 mL、加糖量15%、发酵时间4 d,发酵率达到66.7%。在该工艺条件下发酵,酵母菌在发酵第3天达到对数生长期。酿制出来的木瓜果酒颜色金黄,澄清透亮,酒味浓郁,酒体丰满,同时具有木瓜的特殊清香味。

Study on Liquid State Deep Fermented Chaenomeles lagenaria Koidz Fruit Wine

This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.The effects of alcoholic fermentation processing such as fermentation temperature,yeast inoculums amount,adding amount of glucose,initial total acidity and fermentation time were studied as well as clarification craft.Result showed that optimum parameter are 28℃,0.3g/100mL inoculums amount,2.1g/100mL initial total acidity(calculate as acetic acid),15% adding amount of glucose and 4d fermentation time,fermented rate is 66.7%;the best clarification dealing method is adding agar for 0.1%,heat for 30 min at 65℃ or adding cellulase 100 μL/100 mL and hemicellulase 0.05 g/100 mL,heat for 2h at 40℃.Product has a golden color,lucidus,full-bodied,Chaenomeles lagenaria koidz original faint scent quality.