百合酒酿造工艺研究

该试验以百合鳞茎为原料制备百合酒，研究初始糖度、酵母菌接种量和发酵温度对百合酒酒精度及感官品质的影响，通过单因素试验和正交试验优化百合酒发酵工艺条件。结果表明，百合酒最佳发酵工艺为初始糖度28 °Bx，酵母菌接种量4%，发酵温度26 ℃，在此最佳发酵条件下，所得百合酒酒精度为10.0%vol，感官评分为85分。澄清试验结果表明，在百合酒中添加1.6 g/L的皂土澄清效果最佳，透光率为99.6%。

Brewing technology of lily wine

Using lily bulbs as raw materials, lily wine was prepared, and the effect of initial sugar content, yeast inoculum and fermentation temperature on alcohol content and sensory quality of lily wine were studied. Through single factor test and orthogonal test, the optimal fermentation technology conditions of lily wine were optimized. The optimial fermentation technology was as follows: initial sugar content 28 °Bx, yeast inoculum 4%, and fermentation temperature 26 ℃. Under the optimal fermentation conditions, the alcohol content of lily wine was 10.0%vol and the sensory evaluation score was 85. The results of clarification test showed that the optimal clarifying effect was adding bentonite 1.6 g/L to lily wine, and the light transmittance was 99.6%.