摘要
以百香果为原料,选用6种酿酒活性干酵母发酵制备百香果酒,为百香果产业深加工与多元化利用提供技术依据。研究测定了发酵过程中百香果酒的含糖量、p H、酒精度和总酸含量变化,并结合感官评价,分析不同酵母菌对百香果酒酿造的影响,筛选出最适的活性酿酒酵母。在此基础上探讨了不同原料果汁浓度对百香果酒酿造的影响。结果发现,在发酵温度25℃、初始糖度25.6 Brix、酵母菌接种量0.1%的条件下,安琪RW活性干酵母对百香果酒的发酵能力强且感官评分最高(89分),且在原料果汁浓度为50%时百香果酒品质最佳,酒体呈淡黄澄清透亮,具有百香果酒特有的香味,酸甜可口,口感柔和。
In this study,six kinds of active dry yeasts were used to brew the passion fruit wine with passion fruit(Passiflora edulia Sims.)as raw material,which would provide the technical basis for further processing and diversified utilization of passion fruit industry.The changes of sugar content,pH,alcoholicity and total acid content in passion fruit wine during fermentation of passion fruit acted by different dry yeast were studied and discussed.The effects of different yeasts on the fermentation of passion fruit wine were analyzed by sensory evaluation,and the optimum active Saccharomyces cerevisiae was selected and obtained.On those bases,the effects of different juice concentration on the brewing of passion fruit wine were also analyzed and discussed.The results showed that the Angel RW active dry yeast had strong fermentation ability,the highest sensory score of 89 points under the conditions of 25℃of fermentation temperature,25.6 Brix of initial sugar content and 0.1%of yeast inoculation,and the passion fruit wine with best quality with the unique flavor of passion fruit wine was obtained at the raw material juice concentration of 50%,which also offer as yellowish,clear and bright,sweet and sour,and soft in taste.
作者
方晓纯
郑凤锦
林波
陈赶林
孙健
黄志
FANG Xiaochun;ZHENG Fengjin;LIN Bo;CHEN Ganlin;SUN Jian;HUANG Zhi(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences(Nanning 530007);Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology(Nanning 530007);Guangxi Academy of Agricultural Sciences(Nanning 530007))
出处
《食品工业》
CAS
北大核心
2019年第5期115-119,共5页
The Food Industry
基金
广西科技计划项目(桂科AB16380244)
南宁市科技计划项目(20171120-1)
南宁市西乡塘区科技计划项目(201720103)
广西农业科学院基本科研业务专项(桂农科2018YT28)
关键词
百香果
果酒
干酵母
发酵工艺
passion fruit
fruit wine
active dry yeast
fermentation process
