摘要
以葡萄和枳椇子为原料进行果酒混合发酵,通过3因素3水平对酒精发酵阶段进行正交试验。试验表明,当枳椇子与葡萄配比为1∶4,加糖量为15%,接种量为1‰,在该条件下酒精产量最高为14.56%vol。利用枳椇子混合发酵进行在葡萄果酒放大发酵试验,对产物进行薄层分析,枳椇子发酵的葡萄酒比单一葡萄发酵成分中多含有二糖和果糖。
Using the mixed juice of grape and Hoveniadulcis as raw material for wine making, the alcoholic fermentation was investigated by orthogonal design with 3 factors and 3 levels. The results showed that the highest alcohol concentration was reached as 14.56%vol when the ratio of Hoveniadulcisto grape was 1：4, the adding amount of sugar was 15% and the inoculum was 1‰. A scale-up wine fermentation with the mixed juice of grape and Hove- niadulcis was performed. And then, the produced wine was analyzed by thin layer chromatography analysis.The results showed that the wine produced by mixed fermentation of Hoveniadulcis and grape contained disaccharide and fi＇uctose which were not found in the wine only made from grapes.
出处
《中国酿造》
CAS
2013年第1期61-64,共4页
China Brewing
基金
2011年云南省大学生创新性实验计划项目(Ky2011-114)
关键词
葡萄
枳椇子
混合发酵
酒精发酵
薄层层析
果糖
grape
Hoveniadulcis
mixed fermentation
alcoholic fermentation
thin layer chromatography
fructose
