| 椪柑果酒酿造工艺研究 |
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| 引用本文： | 肖旺,麻成金,郑君晓,唐桂仙.椪柑果酒酿造工艺研究[J].中国食物与营养,2011,17(6):55-58. |
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| 作者姓名： | 肖旺 麻成金 郑君晓 唐桂仙 |
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| 作者单位： | 1. 吉首大学食品科学研究所,湖南吉首,416000
2. 吉首大学食品科学研究所,湖南吉首416000;吉首大学植物保护与利用湖南省高校重点实验室,湖南吉首416000 |
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| 摘 要： | 以椪柑果汁为原料,酿酒高活性干酵母为发酵菌种,采用液态发酵法酿造果酒。在单因素试验的基础上,通过正交试验优化发酵工艺条件。其较优工艺条件为:接种量1.25g/L、糖度22%、初始pH3.6、发酵温度26℃、发酵时间8d,在此工艺条件下,柑果酒酒精度为9.5%,色泽金黄、清亮透明,有独特的柑果香,适合扩大生产。
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| 关 键 词： | 椪柑 果酒 发酵工艺 |
Research on Brewing Technology of Ponkan Wine |
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| XIAO Wang,MA Cheng-jin,ZHENG Jun-xiao,TANG Gui-xian.Research on Brewing Technology of Ponkan Wine[J].Food and Nutrition in China,2011,17(6):55-58. |
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| Authors: | XIAO Wang MA Cheng-jin ZHENG Jun-xiao TANG Gui-xian |
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| Affiliation: | XIAO Wang1,MA Cheng-jin1,2,ZHENG Jun-xiao1,TANG Gui-xian1 (1Institute of Food Science,Jishou University,Jishou,Hunan Province,416000,China,2Key Laboratory of Plant Resources Conservation and Utilization,College of Hunan Province,China) |
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| Abstract: | Ponkan juice as raw material,fruit wine was produced with active dry yeast for fermentation bacteria under liquid fermentation conditions.Based on single factor experiment,optimum fermentation technology conditions were studied through orthogonal experiment.The optimum conditions were as follows： ration of initial inoculation concentration 1.25 g/L,sugar concentration 22 %,initial pH 3.6,fermentation temperature 26 ℃ and fermentation time 8d.Under the optimum conditions,the alcohol concentration reached 9.5%,and the ponkan fruit wine was wine-rich and taste softer.The process could be easily applied to expand production. |
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| Keywords: | ponkan fruit wine fermentation technology |
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