摘要
该研究从三门峡产区采集的葡萄果粒中分离到酵母株,经过耐性试验和酒精模拟发酵试验,筛选出发酵性能优良的菌株SY1和SY2,相比普通酿酒酵母发酵产酒率分别提高3.3%和2.9%;并依托原有的葡萄酒生产工艺,选取SY1作为试验菌株,分别通过改变发酵温度、酵母接种量及葡萄汁糖度的单因素试验及三因素三水平的L9(33)正交试验,最终得出以酒精度为评定指标的最佳发酵条件为主发酵温度26℃,酵母接种量6%,葡萄汁起始糖度24 Brix;以感官评价为评定指标的最佳发酵条件为主发酵温度24℃,酵母接种量10%,葡萄汁起始糖度20 Brix。
Selected superior yeast SY1 and SY2 from the origin grapes through resistance and alcohol simulation fermentation and the alcohol content increased 2.9%-3.3% compared with ordinary fermentation. At the same time, relying on the original wine production process and selecting SY1 as the experimental strain, through single factor and the orthogonal test of changing fermentation temprature, yeast inoculation amount and grape juice sugar content, found out the optimal conditions for the fermentation of wine were： fermentation temperature 26℃; yeast inoculation amount 6% and grape juice suger content 24 Brix if put alcohol content as the evaluation target and fermentation temperature 24℃; yeast inoculation amount 10% and grape juice suger content 20 Brix if put sensory as the evaluation target.
出处
《食品工业》
北大核心
2012年第4期34-37,共4页
The Food Industry
关键词
葡萄酒
发酵
正交试验
最佳发酵条件
grape wine
termentation
the orthogonal test
the optimal conditions tbr the tbrmentation
