摘要
以酒精含量、残糖含量、感官评定和发酵过程中降糖情况为依据,对单菌发酵工艺、外加酶发酵工艺、混菌发酵工艺、顺序发酵工艺进行分析,选出最适宜酿制10%vol^12%vol乳清酒的发酵工艺为顺序发酵工艺4-1。其最有利于酒精产生的发酵工艺条件为:发酵温度28℃,TY-22接种量3×107个/mL,AY-15接种量3×107个/mL,发酵时间144 h;最有利于良好风味形成的发酵工艺条件为:发酵温度24℃,TY-22接种量2×107个/mL,AY-15接种量3×107个/mL,发酵时间96 h。
Single-bacterium fermention, enzyme-added fermention, mixed-bacteria fermention and sequential fermentation were compared based on the analysis of alcohol content, residual sugar content, sensory evaluation, and sugar-reducing status in the process of fermentation. As a result, sequential fermentation was determined as the best one for the production of whey wine （10 %vol~ 12 %vol）. Besides, two optimized fermenting conditions of sequential fermentation were obtained. One was favorable for alchohol Synthesis： fermentation temperature at 28 ℃, inoculating quantity of TY-22 and AY-15 were both 3 × 107 particle/ml, and fermenting time was 144 h. The other was favorable for the formation of food fla- vor： fermentation temperature at 24 ℃, inoculating quantty of TY-22 and AY- 15 were 2 ×107 particle/ml and 3 × 107 particle/mL respectively, and fermenting time was 96 h.
出处
《酿酒科技》
北大核心
2013年第11期68-72,共5页
Liquor-Making Science & Technology
关键词
乳清
酿酒
工艺
探讨
whey
wine-making technology
investigation
