摘要
为优化酵母菌-乳酸菌共发酵的低醇百香果酒的发酵工艺,通过单因素试验,分析酵母菌接种量、发酵时间和初始糖浓度对低醇百香果酒的酒精度和感官品质的影响,并采用正交试验对低醇百香果酒的发酵工艺进行优化。通过单因素试验、正交试验相结合,确定了低醇百香果酒的最佳发酵条件为:酵母接种量0.05%、初始糖含量18%、发酵时间4 d。此条件下制得的低醇百香果酒的酒精度为2.6%,感官评分为75.8分。果酒清新爽口,清亮均匀,风味柔和。实验结果为低醇百香果酒的产业化生产提供理论依据。
To optimize the fermentation process of low alcohol passion fruit wine co-fermented by yeast lactic acid bacteria,single factor experiments were conducted to analyze the effects of yeast inoculation amount,fermentation time,and initial sugar concentration on the alcohol content and sensory quality of low alcohol passion fruit wine.Orthogonal experiments were used to optimize the fermentation process of low alcohol passion fruit wine.Through a combination of single factor and orthogonal experiments,the optimal fermentation conditions for low alcohol passion fruit wine were determined to be:yeast inoculation rate of 0.05%,initial sugar content of 18%,and fermentation time of 4 d.The alcohol content of the low alcohol passion fruit wine produced under these conditions is 2.6%,and the sensory score is 75.8 points.Fruit wine is fresh and refreshing,clear and even,with a soft flavor.The experimental results provide a theoretical basis for the industrial production of low alcohol passion fruit wine.
作者
张国芸
侯蕾
谢妃二
敬颖
萨仁高娃
刘垚
ZHANG Guoyun;HOU Lei;XIE Feier;JING Ying;SARENGAOWA;LIU Yao(School of Pharmacy and Food Science,Zhuhai University of Science and Technology,Zhuhai 519041,Guangdong)
出处
《浙江农业科学》
2024年第6期1476-1481,共6页
Journal of Zhejiang Agricultural Sciences
基金
广东省基础与应用基础研究基金项目-面上项目(2023A1515011473)
珠海科技学院2021年省级大学生创新训练计划项目(S202113684028)
吉林大学珠海学院创新培育工程项目(2019XJCQ006)。
关键词
低醇
百香果酒
共发酵
工艺优化
low alcohol
passion fruit wine
co-fermentation
process optimization
