凉薯果酒发酵条件研究

以湘西本地凉薯为原料,在料液比为1:2的条件下,以耐高温活性干酵母为发酵菌种,采用液态发酵法酿造果酒。以酒精度为指标,研究了初始糖度、初始酸度、接种量和发酵温度对凉薯果酒发酵的影响;在单因素预试验的基础上,通过正交试验得出凉薯果酒最佳发酵工艺条件:初始糖度22%、初始酸度pH3.9、接种量2.5%、发酵温度27℃,此条件下制得产品的酒精度为13.6%(v/v)。酿造出的凉薯果酒清亮透明,具有独特的凉薯香味,各项指标均符合国家标准,适合扩大生产。

Study on fermentation technology of Pachyrhizus wine

Local Pachyrhizus in the west of Hunan Province was used to make wine by liquid-state fermentation, with solid- liquid ratio as 1：2 and high-temperature-resistant active dry yeast as the starter culture. Taking alcoholicity as the indicator, the effects of initial sugar content, initial pH, inoculum size and temperature on the fermentation of the wine were investigated. On the basis of single-factor pre-experiments, orthogonal tests were conducted to determine the optimal fermentation conditions as follows： initial sugar content 22%, initial pH 3.9, inoculum size 2.5% and temperature 27℃. As a result, the alcoholicity of the wine could reach 13.6%（v/v）. The wine obtained was featured by bright transparency and unique flavor of Pachyrhizus. With all the indexes up to the national standards, the wine is suitable for expanded production.