摘要
为了明确艳山姜发酵酒的最佳调配工艺,在酿造艳山姜原酒的基础上,设计原酒、葡萄汁、木糖醇和柠檬酸用量4个因素,通过单因素试验和正交试验试验,以感官品评和理化指标(总酸、还原糖、pH值、酒精度、澄清度)为依据对艳山姜风味发酵酒的调配工艺进行优化,得到最佳工艺配方:艳山姜原酒1000 mL、葡萄汁100 mL、木糖醇10 g、柠檬酸1.0 g,以此配方可调配出具有艳山姜和葡萄特征香味的低酒度艳山姜风味酒.
In order to determine the best blending technology of Alpinia zerumbet fermented wine,four factors of the dosage of raw wine,grape juice,xylitol and citric acid were designed on the basis of brewing Alpinia zerumbet raw wine.Through single factor test and orthogonal test,the blending technology of Alpinia zerumbet flavor fermented wine was optimized based on sen⁃sory evaluation and physical and chemical indicators(total acid,reducing sugar,pH,alcohol,clarity).The best technological for⁃mula was obtained:Alpinia zerumbet wine 1000 mL,grape juice 100 mL,xylitol 10 g,citric acid 1.0 g.This formula can be used to prepare Alpinia zerumbet flavor wine with low alcohol content and characteristic aroma of Alpinia zerumbet and grape.
作者
夏天
种浩宇
李英
李涛
吴芳
黄彭
XIA Tian;CHONG Haoyu;LI Ying;LI Tao;WU Fang;HUANG Peng(Spice Laboratory,Yibin University,Yibin,Sichuan 644000,China;Department of Quality Management,Inspection and Testing,Yibin University,Yibin,Sichuan 644000,China;Key Laboratory of Solid-State Fermentation Resources Utilization of Sichuan Province,Yibin Uni-versity,Yibin,Sichuan 644000,China)
出处
《宜宾学院学报》
2023年第6期104-108,共5页
Journal of Yibin University
基金
全国大学生创新创业项目(202110641002)
四川省大学生创新创业项目(S202110641083)。
关键词
艳山姜发酵酒
调配工艺
感官评分
Alpinia zerumbet fermented wine
deployment process
sensory evaluation
