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柑橘酒的发酵工艺优化研究
引用本文:张晓丹,李建婷,秦 丹,陈长松,曾 璐.柑橘酒的发酵工艺优化研究[J].中国酿造,2016,35(10):179.
作者姓名:张晓丹  李建婷  秦 丹  陈长松  曾 璐
作者单位:1.湖南农业大学食品科学技术学院,湖南长沙410128;2.天下果业开发有限公司,湖南湘西自治州416000; 3.湖南农业大学湖南省作物种质创新与资源利用重点实验室,湖南长沙410128
基金项目:湖南农业大学青年科学基金(12QN11)
摘    要:以柑橘为原料,筛选出适合柑橘酒发酵的前处理方式及发酵菌种,采用单因素试验和正交试验研究初始糖度、酵母接种量、发酵温度以及主发酵时间对柑橘酒发酵的影响,并对发酵工艺条件进行优化。结果表明,柑橘酒的最佳发酵条件为:采用柑橘浊汁,接种SC果酒酵母,初始糖度24%,酵母接种量0.04%,发酵温度26 ℃,主发酵6 d,在此条件下,所得柑橘酒的酒精度12.4%vol,感官得分为83分,可为柑橘酒工业生产提供参考。 关键词:中图分类号:TS262.7 文章编号:0254-5071(2016)10-0179-05 doi:

关 键 词:柑橘  果酒  发酵工艺  优化  

Optimization of fermentation technology of citrus wine
ZHANG Xiaodan,LI Jianting,QIN Dan,CHEN Changsong,ZENG Lu.Optimization of fermentation technology of citrus wine[J].China Brewing,2016,35(10):179.
Authors:ZHANG Xiaodan  LI Jianting  QIN Dan  CHEN Changsong  ZENG Lu
Affiliation:1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2.Tianxia Fruit Industry Development Co., Ltd., Xiangxi 416000, China; 3.Hunan Provincial Key Laboratory for
Germplasm Innovation and Utilization of Crop, Hunan Agricultural University, Changsha 410128, China
Abstract:Using citrus as the raw material, the pretreatment methods and fermentation strains were selected for the fermentation of citrus wine. The effects of initial sugar content, yeast inoculum, fermentation temperature and the primary fermentation time on citrus wine fermentation were researched, and the fermentation conditions were optimized by single factor and orthogonal experiments. The results showed that the optimal fermentation conditions of citrus wine were using citrus turbid juice, initial sugar content 24%, SC fruit wine yeast inoculum 0.04%, fermentation temperature 26 ℃ and time 6 d. Under the conditions, the alcohol content of citrus wine was 12.4%vol, the sensory score was 83, which could provide a reference for industrial production of citrus wine.
Keywords:citrus  fruit wine  fermentation technology  optimization  
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