| 黑莓发酵白兰地原料酒研究 |
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| 引用本文： | 张龙,马辉,邓娜娜,王行,严蕊,马永昆. 黑莓发酵白兰地原料酒研究[J]. 中国酿造, 2012, 31(4): 182-185 |
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| 作者姓名： | 张龙 马辉 邓娜娜 王行 严蕊 马永昆 |
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| 作者单位： | 江苏大学食品与生物工程学院,江苏镇江,212013 |
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| 基金项目： | 江苏高校优势学科建设工程资助项目(PAPD) |
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| 摘 要： | 以黑莓为原料,研究黑莓白兰地原料酒发酵工艺。从4种酵母中筛选出AWRI 796酵母作为黑莓白兰地原料酒发酵用酵母,其起酵时间短,发酵平稳、彻底且产酒率高,原料酒香气协调,黑莓酒发酵香气典型。通过正交试验优化发酵工艺参数,当发酵温度为14℃,酵母接种量为0.40g/L,发酵液中(NH4)2HPO4添加量为0.5g/L时黑莓白兰地原料酒中甲醇和杂醇油含量最低,分别为422.62mg/L,130.54mg/L。
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| 关 键 词： | 黑莓 白兰地 杂醇油 甲醇 发酵工艺 |
Fermentation process of blackberry into brandy material wine |
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| ZHANG Long , MA Hui , DENG Nan , WANG Xing , YAN Rui , MA Yongkun. Fermentation process of blackberry into brandy material wine[J]. China Brewing, 2012, 31(4): 182-185 |
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| Authors: | ZHANG Long MA Hui DENG Nan WANG Xing YAN Rui MA Yongkun |
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| Affiliation: | (School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China) |
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| Abstract: | Blackberry fruit was used to produce brandy material wine in this study.The yeast strain,AWRI 796,was screened from four different others to finish the fermentation process of the material wine,as it needed shorter time to start fermentation and made the process more steady.The strain AWRI 796,made the fermentation more thorough and the wine obtained had a pleasing blackberry wine flavor,with alcohol content higher than the others.Orthogonal experiment was used to obtain the optimal fermentation condition.Methanol and fusel oil content of the material wine were lowest at 422.62mg/L and 130.54mg/L respectively,when fermentation condition was 14℃,yeast inoculation amount 0.40g/L,and（NH4）2HPO4 0.5g/L. |
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| Keywords: | blackberry brandy fusel oil methanol fermentation proces |
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