| 枇杷果酒发酵工艺的优化 |
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| 引用本文： | 刘红云,简清梅,朱宇露,罗威.枇杷果酒发酵工艺的优化[J].安徽农业科学,2016,44(31). |
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| 作者姓名： | 刘红云 简清梅 朱宇露 罗威 |
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| 作者单位： | 荆楚理工学院生物工程学院,湖北荆门,448000;荆楚理工学院生物工程学院,湖北荆门,448000;荆楚理工学院生物工程学院,湖北荆门,448000;荆楚理工学院生物工程学院,湖北荆门,448000 |
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| 基金项目： | 湖北省大学生科技创新项目(201511336014)；荆楚理工学院大学生科技创新项目( KC2015001)。 |
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| 摘 要： | 目的]优化枇杷果酒酿造的工艺参数。方法]以湖北省荆门市当地的枇杷鲜果为原料,采用正交试验和感官评定考察不同发酵温度、酵母接种量、起始糖浓度、p H和发酵时间对枇杷果酒质量的影响。结果]枇杷果酒发酵的最佳工艺条件是发酵温度15℃,起始糖浓度20 Brix,p H 3.6,酵母接种量0.4%,前期发酵时间6 d。结论]所得果酒透明清亮,色泽淡黄,酒体醇香,为枇杷的深加工利用提供了参考途径。
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| 关 键 词： | 枇杷鲜果 发酵 果酒 工艺条件 |
Optimization of the Loquat Fruit Wine Fermentation Technology |
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| Abstract: | Objective] To optimize the technological parameters of loquat fruit wine fermentation.Method] With fresh loquat fruit in Jing-men City of Hubei Province as the raw materials, orthogonal test and sensory evaluation test were adopted to research the effects of fermentation temperature, inoculum size, initial sugar concentration, pH and fermentation time on fruit wine quality.Result] The optimal technology con-dition of loquat fruit wine fermentation was as follows:15 ℃ temperature, 20 Brix initial sugar concentration, pH 3.6, 0.4% yeast inoculum size, and 6 d pre fermentation time.Conclusion] The obtained fruit wine is transparent and clear with light yellow color and fragrance wine, which provides references for the deep processing of loquat. |
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| Keywords: | Loquat fruit Fermentation Fruit wine Technology condition |
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