摘要
研究了复合纯菌发酵对龙眼果酒质量的影响,对果酒挥发酸含量进行了控制,并利用过滤技术解决龙眼果酒的不稳定性,进行了工艺优化。结果表明,干酵母和2#菌株的复合纯菌发酵所得的龙眼果酒质量比单独菌株发酵要好,二者加入量各占总接种量的50%时,所得果酒的质量最佳;果酒发酵前的果汁中加5～6g/L的苹果酸和80mg/L的二氧化硫,可使挥发酸的含量低于0.6g/L;采用超滤技术可解决龙眼果酒的不稳定性,且对果酒的质量影响很小。
The effects of composite pure yeast on the quality of longan fruit wine quality were investigated. Besides, the production techniques of longan fruit wine were optimized as follows： control of volatile acids content and use of filtration to settle the problem of instability of the wine. The results suggested that the quality of the wine fermented by dry yeast and composite pure yeast of 2^# strains was better than that by single strain fermentation, the best wine quality could be achieved as their addition level as 50 % respectively, the addition of 5 ～6 g/L malic acid and 80 mg/L SO2 in juice before the fermentation could make volatile acids content less than 0.6 g/L, and the use of super-filtration which had only slight effects on wine quality could settle the problem of instability of longan fi＇uit wine.
出处
《酿酒科技》
北大核心
2007年第7期112-113,117,共3页
Liquor-Making Science & Technology
基金
福建省科技厅重大专项资助项目的部分内容(编号2004NZ02-3)。
关键词
果酒
龙眼果酒
复合纯菌
工艺优化
wine
longan fruit wine
composite pure yeast
technical optimization
