摘要
为降低乳清酒中杂醇油含量,对影响乳清酒中杂醇油含量的因素进行研究。通过单因素分析得出,乳清酒中大部分杂醇油在发酵前2 d时形成,适当地降低发酵温度、提高酵母接种量、降低发酵液中α-氨基氮含量,结合静置培养,有利于降低乳清酒中杂醇油含量;通过正交试验得出发酵最优条件为:发酵温度24℃,TY-22接种量2×107个/mL,α-氨基氮含量260 mg/L。
In order to reduce fusel oil content in whey wine, the factors influencing fusel oil content in whey wine were investigated by single fac tor analysis and the results suggested that, most of fusel oil in whey wine was produced 2 d before the fermentation, and proper decrease of fer menting temperature and α- amino nitrogen content in the fermented liquid, appropriate enhance of yeast inoculating quantity, and stable culture were beneficial to reducing fusel oil content in whey wine. Besides, the best fermenting conditions of whey wine were determined through orthog onal test as follows： fermenting temperature was at 24 ℃, the inoculating quantity of TY-22 was 2x10^7/mL, and α-amino nitrogen content was 260 mg/L.
出处
《酿酒科技》
北大核心
2014年第3期37-40,共4页
Liquor-Making Science & Technology
关键词
乳清酒
杂醇油
影响因素
whey wine
fusel oil
influencing factors
