苹果酒发酵工艺对比研究

利用德国生产的5L全自动发酵罐和0.5L三角瓶,以5个栽培苹果品种的果实(‘鲁加1号’、‘鲁加4号’、‘鲁加5号’、‘国光’、‘新红星’)为原料,发酵温度设定为20℃,酵母菌接种量为5%,进行苹果酒发酵工艺初步的放大试验。测定5个品种在陈酿过程中的酒精度、单宁、总酚、可滴定酸、透光率、可溶性固形物变化情况。结果表明,当发酵体积扩大10倍后,发酵罐中苹果酒发酵效果与三角瓶中小体积状态下的发酵效果无显著差异,总的变化趋势趋于一致。

Comparative study of apple cider fermentation process

The scale-up experiment of cider fermentation process was carried out on five apple varieties （＇ Lujia 1＇, ＇Lujia 4＇, ＇Lujia 5＇, ＇Rails Janet＇, ＇Starkrimson＇） by means of 5-L automatic fermentor made in Germany and 0.5-L conical flask. The yeast inoculum and fermentation temperature was set as 5% and 20℃, respectively. The changes of alcoholicity, tannin, total phenols, titratable acidity, transmittance, soluble solid substance content （Brix） of the ciders of five apple varieties was detected during aging process. Result showed that there was no significant difference on the fermentation effect between scale-up experiment and conical flask when the scale was 10 times enlarged, and the variation trends of all indicators were similar.