龙眼果酒酿造菌株筛选及工艺优化

李维新; 何志刚; 林晓姿

龙眼果酒酿造菌株筛选及工艺优化

李维新^1,2,
何志刚^1,2,,
林晓姿^1,2

1.
福建省农业科学院农产品加工研究中心, 福建, 福州, 350013;
2.
福建省农业科学院农业工程技术研究所, 福建, 福州, 350003

基金项目:

福建省科技厅重大专项(2004NZ02-3)

详细信息

通讯作者:
何志刚(1964- ),男,研究员,主要从事农产品贮藏加工研究((E-mail:njgzx.163.com).

中图分类号: TS261.3;TS255.44
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- 被引次数: 0
出版历程
- 收稿日期: 2005-12-01
- 修回日期: 2006-05-13
- 刊出日期: 2006-06-15

The selection of strains and optimum technology for the brew of longan wine

LI Wei-xin^1,2,
HE Zhi-gang^{1,2
,},
LIN Xiao-zi^1,2

1.
Agricultural Products Process Research Centre, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China;
2.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China

摘要

摘要: 研究了龙眼果酒酿造中前处理方式对果酒发酵的影响,进行了不同发酵菌株的筛选,并以正交试验研究影响龙眼果酒挥发酸含量的因素,进行了工艺优化。试验结果表明:龙眼果酒以活性干酵母在纯果汁发酵的方式下酿造的果酒质量最好;影响龙眼果酒中挥发酸含量的因素主次顺序为:二氧化硫的添加量、柠檬酸和苹果酸的比例、酒醪的含酸量和发酵温度。其最佳组合为A1B2C1D3,即含酸量为6.5g·L-1,二氧化硫的添加量为80mg·L-1,发酵温度为25℃,柠檬酸和苹果酸之比为0:1。
- 龙眼果酒 /
- 菌株筛选 /
- 挥发酸 /
- 工艺
Abstract: Orthogonal designing experiment was carried out to study the effect of pretreatment technology on longan wine brewing, and the selection of longan wine yeast strain, the factors affecting content of volatile acid, the brewing technology was optimized.The results showed that the quality of longan wine was the best with pure fruit juice brew adding active dry yeast; the primary and secondary factors of affecting the content of volatile acid were the content of SO2, the ratio of citric acid and malic acid, the content of acid and the fermentation temperature.The optimum combination was A1B3C1D3, i.e., the content of acid was 6.5g·L-1, SO2 was 80mg·L-1, fermerntation temperature was 25℃, the ratio of citric acid to malic acid was 0: 1.
- longan wine /
- strains selection /
- volatile acid /
- technology

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参考文献(2)

[1]	姚荣清,肖更生,陈卫东,等.龙眼果酒酿造工艺研究[J].酿酒,2003,30(3):82-83.
[2]	李明,邓干然.龙眼鲜果剥壳脱核机的实验研究[J].农业工程学报,1999,15(2):213-217.