摘要
为充分利用柿子资源,以柿子汁为主要原料,葡萄酒活性干酵母为酿造菌种,研制发酵型柿子甜酒。通过中心组合试验设计,研究了初始糖度、接种量、发酵时间、初始pH值对低温酿造柿子甜酒特性的影响,得出了柿子甜酒质量与工艺因素间的回归模型。结果表明,最佳工艺参数为初始糖度20%、接种量1.2g/L,发酵时间25d、初始pH值为3.4、柿子甜酒的理化指标为酒精度(11.2±0.4)%vol、总糖含量(26.2±0.1)g/L、总酸含量(8.1±0.1)g/L。其中3个因素对柿子甜酒质量有极显著影响(p<0.01)。
In order to fully utilizing persimmon resource, using persimmon juice as main material and wine instant dry yeast as main zymogen, a fermented persimmon wine was developed. The influences of initial sugar content, inoculum size, fermentation time and initial pH on persimmon dessert wine fermented at low temperature were studied by center composite design. Regression model of the quality of persimmon wine and technological parameters were set up. The optimum fermentation process was determined as follows： initial sugar content 20%, inoculum size 1.2g/L, fermentation time 25d and initial pH value 3.4. Physical and chemical indicators of persimmon wine were detected as follows： alcoholic content（11.2±0.4）%vol, total sugar content （26.2±0.1）g/L, total acid content （8.1±0.1）g/L. The three factors had significant influence on the quality of persimmon wine.
出处
《中国酿造》
CAS
北大核心
2011年第2期172-174,共3页
China Brewing
基金
辽宁省高校创新团队支持计划项目(2008T010)
关键词
柿子酒
酵母
发酵
低温
persimmon wine
yeast
fermentation
low temperature
