酵母液态发酵法生产复合型柿子酒的研究

研究了以柿子、苹果、山楂为原料制成复合果浆，采用单株酵母发酵酿造技术，对2株酵母菌株在复合果浆中的发酵性能进行测定，确定了1450酵母比较适合复合柿子酒的酿造。以该菌株为生产菌种，对发酵工艺进行优化实验，最佳发酵工艺条件为：温度为28℃、SO2添加量为80mg/L、果胶酶添加量0.6mL/L、接种量10%。通过正交试验优选出复合柿子酒原料的调配方案为：柿子、苹果、山楂用量比为7：3：1。以此酿造而成的柿子酒，酒体金黄，具有果香及酒香，口感协调。

Study of Making Composite Wine From Persimmon by Liquid Yeast Fermentation Method

This paper studied the process of making persimmon wine from the composite pulp of persimmon, apple, and hawthorn berries. To compare the fermentation properties, two strains of yeast were selected but tested individually during the fermentation and brewing process. The results show that the 1450 strain of yeast performs better for the brewing of persimmon. With this strain as the production yeast we carried out optimization experiments on the fermentation process and found the optimum fermentation conditions as followed： temperature 28~C, addition level of SO2 80mg / L, addition level of Pectinase 0.6ml / L, inoculum 10%. Optimized by orthogonal test we found the best formula or ratio of the raw materials for making the composite persimmon wine is 7：3：1 with persimmon, apple, and hawthorn in that order. The persimmon wine brewed with this process appears golden yellow in color, has fruit and wine fragrance, and tastes well.