| 青脆李果酒发酵及澄清工艺研究 |
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| 引用本文： | 曾顺德,商桑,高伦江,曾小峰,尹旭敏,刁源,曾志红.青脆李果酒发酵及澄清工艺研究[J].食品研究与开发,2020,41(1):134-138. |
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| 作者姓名： | 曾顺德 商桑 高伦江 曾小峰 尹旭敏 刁源 曾志红 |
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| 作者单位： | 重庆市农业科学院农产品贮藏与加工研究所，重庆401329 |
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| 基金项目： | 重庆市农业科学院农业发展资金项目（NKY-2017AB006） |
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| 摘 要： | 采用青脆李为试材,研究青脆李果酒发酵及澄清工艺。结果表明果酒酵母RV818对青脆李果酒的发酵性能最佳,其最适发酵温度为25℃、添加量为0.05%、发酵时间12 d;壳聚糖、硅藻土、明胶3种常用澄清剂对青脆李果酒透光率和色度的影响结果表明,3.0 g/L壳聚糖(酸溶解)澄清透光率为96.8%,色度为0.046;3.0 g/L壳聚糖(沸水溶解)澄清透光率为93.0%,色度为0.069;壳聚糖可作为青脆李果酒优选澄清剂。
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| 关 键 词： | 青脆李果酒 发酵 澄清 工艺参数 研究 |
| 收稿时间： | 2019/1/7 0:00:00 |
Effect of Fermentation and Clarification on Prunus americana Wine |
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| ZENG Shun-de,SHANG Sang,GAO Lun-jiang,ZENG Xiao-feng,YIN Xu-min,DIAO Yuan,ZENG Zhi-hong.Effect of Fermentation and Clarification on Prunus americana Wine[J].Food Research and Developent,2020,41(1):134-138. |
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| Authors: | ZENG Shun-de SHANG Sang GAO Lun-jiang ZENG Xiao-feng YIN Xu-min DIAO Yuan ZENG Zhi-hong |
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| Affiliation: | (Agro-product Storage and Processing Institute,Chongqing Academy of Agricultural Science,Chongqing 401329,China) |
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| Abstract: | In this study,the Prunus americana was used as raw material to find out the effects of fermentation and clarification on Prunus americana wine. The results showed that the fermentation performance of the yeast RV818 was the best. The optimum technological condition were as follows:yeast inoculation of 0.05 %,fermentation temperature of 25 ℃,fermentation time of 12 days;Prunus americana wine clarified with chitosan,diatomite and glutin were investigated. The results showed that light transmittance was 96.8 % while color was 0.046 when the optimum dose of chitosan(acid dissolution)3.0 g/L;light transmittance was 93.0 %while color was 0.069 when the optimum dose of chitosan(boiling water dissolution)3.0 g/L;chitosan could be used as a clarifying agent for Prunus americana wine. |
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| Keywords: | Prunus americana wine fermentation clarification process parameters research |
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