摘要
以甜瓜、菠萝作为原料,对酿造复合型起泡酒的工艺进行研究。通过单因素试验及正交试验确定了甜瓜菠萝起泡酒的最佳工艺条件:甜瓜与菠萝的质量比为1∶1,安琪酿酒酵母与SC1230专用酿酒酵母的添加比例为1∶1,接种量0.3 g/L,发酵醪的初始糖度为26%,β-环糊精添加量0.3%,采用罐内发酵方式对起泡酒进行充气。最终制得的甜瓜菠萝起泡酒感官评分为95分,酒精度11.4%vol,残糖4.3 g/L,总酸5.0 g/L,压力0.33 MPa,微生物指标合格。产品色泽金黄透亮,果香和酒香协调,酸甜爽口,饶有余味。
Using melon and pineapple as main material, the processing of melon and pineapple compound sparkling wine was studied. Through single factor and orthogonal experiments, the optimal processing parameters were determined as follows： melon and pineapple mass ratio 1：1, Angel yeast and SC1230 yeast ratio 1：1, inoculum 0.3 g/L, initial sugar content of fermentation broth 26%, β-cyclodextrin addition 0.3%, and the way of inflate was pot fermentation. The sensory evaluation score of the sparkling wine was 95, the alcohol content was 11.4%vol, residual sugar 4.3 g/L, total acid 5.0 g/L, pressure 0.33 MPa, and the microbiological indicators were qualified. The melon and pineapple sparkling wine had bright color, good smell of bouquet and fruit aroma, exquisite taste.
出处
《中国酿造》
CAS
北大核心
2015年第10期161-165,共5页
China Brewing
基金
山东省自然科学基金项目(ZR2011BMO11)
关键词
甜瓜
菠萝
起泡酒
发酵
melon
pineapple
sparkling wine
fermentation
