摘要
以新鲜胡萝卜、苹果为原材料，研究了胡萝卜苹果复合酒发酵工艺。采用单因素试验考察了胡萝卜汁∶苹果汁、酵母接种量、发酵温度及初始糖浓度对胡萝卜苹果复合酒残糖浓度及酒精度的影响，并通过L9（34）正交试验确定胡萝卜苹果复合酒最佳发酵工艺条件为酵母接种量0.8 g/L，发酵温度26 ℃，胡萝卜汁∶苹果汁=1∶2（V/V），初始糖度24%。在此条件下，可得酒精度为13.6%vol，感官评分为95分，颜色呈淡橘黄色、酒体澄清透亮、酒质醇厚、口味纯正的优质胡萝卜苹果复合酒。
Using fresh carrot and apple as raw material, the fermentation process of carrot and apple compound wine was researched. The effects of carrot juice： apple juice （V∶V）, yeast inoculum, fermentation temperature and initial sugar content on residual sugar content and alcohol content in carrot and apple compound wine were investigated by single factor experiments. By L9（34） orthogonal experiments, the optimum fermentation conditions of compound wine were determined as yeast inoculum 0.8 g/L, fermentation temperature 26 ℃, carrot juice： apple juice 1∶2 （V/V） and initial sugar content 24%. Under the conditions, the alcohol content was 13.6%vol, sensory score was 95. The compound wine had light orange color, the wine body was clarified, brilliant, and the taste was mellow and pure.
作者
王晓丽
续繁星
张恒慧
李晓宇
WANG Xiaolil XU Fanxing ZHANG Henghui LI Xiaoyu(Department of Environment and Safety Engineering, Taiyuan Institute of Technology, Taiyuan 030008, China School of Life Science and Biopharmaceutics, Shenyang Pharmaceutical University, Shenyang 110016, China School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China)
出处
《中国酿造》
CAS
北大核心
2016年第12期180-183,共4页
China Brewing
关键词
胡萝卜
苹果
复合酒
发酵工艺
carrot apple compound wine fermentation technology
