| 椪柑果酒酿造工艺参数的优化 |
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| 引用本文： | 蒋继丰,方 伟,张海龙,王登宇. 椪柑果酒酿造工艺参数的优化[J]. 中国酿造, 2017, 36(1): 186. DOI: 10.11882/j.issn.0254-5071.2017.01.039 |
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| 作者姓名： | 蒋继丰 方 伟 张海龙 王登宇 |
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| 作者单位： | 1.怀化学院 生物与食品工程学院 湖南 怀化 418000；2.民族药用植物资源研究与利用湖南省重点实验室 湖南 怀化 418000 |
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| 基金项目： | 湖南省科技厅2012年科技计划（2012NK3114） |
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| 摘 要： | 以啤酒酵母为试验菌株，以麻阳椪柑为原料，通过单因素试验和正交试验，研究了柑橘果酒的酿造工艺。结果表明，椪柑果酒酿造工艺条件为椪柑果汁初始糖度22%、啤酒酵母接种量7%、发酵温度22 ℃、椪柑果汁初始pH 4.0和发酵时间7 d；再经陈酿1个月并离心澄清（4 000 r/min，25 min）后，所得椪柑果酒酒精度为10.4%vol，残糖量为1.89%，椪柑果酒口味纯正、香气浓郁、澄清透明。
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| 关 键 词： | 椪柑果酒 酿造工艺 参数优化 |
Optimization of brewing technology parameters of Ponkan fruit wine |
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| JIANG Jifeng,FANG Wei,ZHANG Hailong,WANG Dengyu. Optimization of brewing technology parameters of Ponkan fruit wine[J]. China Brewing, 2017, 36(1): 186. DOI: 10.11882/j.issn.0254-5071.2017.01.039 |
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| Authors: | JIANG Jifeng FANG Wei ZHANG Hailong WANG Dengyu |
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| Affiliation: | 1.College of Biological and Food Engineering, Huaihua University, Huaihua 418000, China; 2.Key Laboratory of Research and Utilization of Ethnical Medicinal Plant Resources of Hunan Province, Huaihua 418000, China |
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| Abstract: | Using Saccharomyces cerevisiae as experimental strain and Mayang Ponkan as raw material, the brewing technology of fruit wine was studied through single factor and orthogonal experiments. The results showed that the optimal technology parameters were initial sugar content 22%, S. cerevisiae inoculum 7%, fermentation temperature 22 ℃, juice initial pH 4.0 and fermentation time 7 d. After one month aging, the wine was centrifugated at 4 000 r/min for 25 min, it was transparent with pure-taste and strong flavor, the alcohol content and residue sugar content was 10.4%vol and 1.89%, respectively. |
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| Keywords: | Ponkan fruit wine brewing technology parameters optimization |
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