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。
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.
出处
《中国酿造》
CAS
北大核心
2016年第10期179-183,共5页
China Brewing
基金
湖南农业大学青年科学基金(12QN11)
关键词
柑橘
果酒
发酵工艺
优化
citrus
fruit wine
fermentation technology
optimization
