红树莓果酒主发酵工艺的优化

本文对二氧化碳浸渍法酿造红树莓果酒的主发酵工艺进行了系统的研究。以野生红树莓为原料,安琪高活性葡萄酒用干酵母为发酵菌种,残糖质量分数、酒精度、总酸和感官评价分数为指标;在单因素实验基础上,采用L9(34)正交优化实验,探究出红树莓果酒酿造的最佳主发酵工艺为:pH2.7、发酵温度22℃、初糖质量分数23%、酵母接种量4%。在此工艺条件下主发酵6d,得到红树莓果酒:残糖10.11g/L(以葡萄糖计),酒精度12.0%vol,总酸17.22g/L(以柠檬酸计),感官评分为75.83±3.06;红树莓果酒呈酒红色,澄清透明,有光泽,味纯正爽怡,有清雅果香与和谐酒香。 

Optimization of red raspberry wine fermentation process

Red raspberry wine was fermented after carbonic maceration using wild raspberry in this study to research the effect of fermentation process parameters on quality of raspberry wine.Based on the single factor experiments and orthogonal experiment, the optimum conditions for the fermentation process of raspberry wine were as following: pH of 2.7, temperature of 22℃, initial sugar concentration of 23%, yeast inoculum of 4%, judged by residual sugar, alcoholicity, total acidity and sensory evaluation.After 6d fermentation, the qualities of red raspberry wine under the optimum fermentation conditions were: residual sugar of 10.11g /L, alcoholicity of 12.0%vol, total acid ( citric acid to calculate) of 17.22g /L, sensory score of 75.83 ± 3.06.It was wine red in color with clear transparent, besides, it had pure taste and aromas of elegant fruit and harmonious wine.