| 低醇梨酒发酵工艺优化 |
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| 引用本文： | 扈钦淋,叶师,杨春,高文庚. 低醇梨酒发酵工艺优化[J]. 食品研究与开发, 2021, 42(6): 70-75 |
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| 作者姓名： | 扈钦淋 叶师 杨春 高文庚 |
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| 作者单位： | 运城学院生命科学系;山西农业大学 |
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| 基金项目： | 山西省“1331”工程重点学科项目(098-091704);山西省重点研发计划项目(201903D211007);运城学院“特色农产品发展”学科群大学生创新创业训练项目。 |
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| 摘 要： | 以王过酥梨为原料,采用梨汁发酵生产低醇度梨酒.试验通过单因素和正交试验确定低醇梨酒发酵的最佳工艺条件.结果表明,控制梨汁初始糖度为17％、初始pH值为4.7、偏重亚硫酸钾添加量为160 mg/L、酵母接种量为1.15％,采用17℃发酵4 d,可得酒度4％vol左右的甜型酒.产品色泽微黄、有光泽度、酸甜适口、香气协调.
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| 关 键 词： | 酥梨 果酒 低醇度 发酵工艺 优化 |
| 收稿时间： | 2020-05-10 |
Optimization of Fermentation of Low-alcohol Pear Wine |
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| HU Qin-lin,YE Shi,YANG Chun,GAO Wen-geng. Optimization of Fermentation of Low-alcohol Pear Wine[J]. Food Research and Developent, 2021, 42(6): 70-75 |
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| Authors: | HU Qin-lin YE Shi YANG Chun GAO Wen-geng |
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| Affiliation: | (Department of Life Science,Yuncheng University,Yuncheng 044000,Shanxi,China;Shanxi Agricultural University,Institute of Agricultural Products Processing Science and Technology,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,Shanxi,China) |
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| Abstract: | In the present study,Wangguo crisp pear was used as the raw material to produce a low-alcohol fruit wine by fermenting fruit juice.Single-factor and orthogonal experiments were used to determine the optimal processing conditions for fermenting low-alcohol pear wine.The results showed that the optimal conditions as follows:the initial sugar content of the pear juice was 17%,initial pH was 4.7,amount of potassium sulfite added was 160 mg/L,amount of yeast inoculated was 1.15%,and fermentation was performed at 17℃for 4 days.Under these conditions,a sweet wine having an alcohol content of approximately 4%vol was obtained.Furthermore,the wine had a slightly yellow color,good gloss,sweet and sour taste,and harmonious aroma. |
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| Keywords: | pear wine low alcohol degree fermentation technology optimization |
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