| 山茱萸果酒主发酵工艺研究 |
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| 引用本文： | 宋艺君,郭涛,王昌利. 山茱萸果酒主发酵工艺研究[J]. 中国酿造, 2015, 34(5): 164. DOI: 10.11882/j.issn.0254-5071.2015.05.038 |
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| 作者姓名： | 宋艺君 郭涛 王昌利 |
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| 作者单位： | 1.陕西中医学院药学院，陕西咸阳712046；2.解放军第四五一医院，陕西西安710054 |
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| 摘 要： | 以山茱萸干果肉为原料，经D254高活性干酵母发酵生产山茱萸保健果酒。以保健果酒的酒精度和感官评分为依据，通过单因素试验和正交试验，优选出山茱萸果酒发酵最佳工艺条件为干酵母用量0.7 g/L，发酵温度25 ℃，发酵时间35 d。在此条件下，山茱萸果酒酒精度为（7.8±0.2）%vol，感官评分为（85±4.6）分。优选出的工艺可为山茱萸果酒的大生产提供一定的理论依据。
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| 关 键 词： | 山茱萸 主发酵 果酒 感官评分 |
Main fermentation technology of Cornus officinalis wine |
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| SONG Yijun,GUO Tao,WANG Changli. Main fermentation technology of Cornus officinalis wine[J]. China Brewing, 2015, 34(5): 164. DOI: 10.11882/j.issn.0254-5071.2015.05.038 |
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| Authors: | SONG Yijun GUO Tao WANG Changli |
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| Affiliation: | 1.College of Pharmacy, Shaanxi University of Chinese medicine, Xianyang 712046, China;
2.451 Military Hospital of China, Xi'an 710054, China |
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| Abstract: | Taking dried Cornus officinalis as a raw material, the C. officinalis wine was fermented by D254 high-activity wine yeast. Taking alcohol content and sensory evaluation score as basis, through single factor experiment and orthogonal experiment, the optimum conditions of fermentation technology were obtained: dry yeast inoculum 0.7 g/L, fermentation at 25 ℃ for 35 d. Under these conditions, the alcohdic strength of C. officinatis wine was (7.8±0.2)%vol, sensovy evaluation score was 85±4.6. The optimum process obtained could provide theoretical foundation for the C. officinalis wine production. |
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| Keywords: | Cornus officinalis main fermentation fruit wine sensory evaluation score |
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