摘要
以山茱萸干果肉为原料,经D254高活性干酵母发酵生产山茱萸保健果酒。以保健果酒的酒精度和感官评分为依据,通过单因素试验和正交试验,优选出山茱萸果酒发酵最佳工艺条件为干酵母用量0.7 g/L,发酵温度25℃,发酵时间35 d。在此条件下,山茱萸果酒酒精度为(7.8±0.2)%vol,感官评分为(85±4.6)分。优选出的工艺可为山茱萸果酒的大生产提供一定的理论依据。
Taking dried Comus ofticinalis as a raw material, the C. oflicinalis wine was fermented by D254 high-activity wine yeast. Taking alcohol content and sensory evaluation score as basis, through single factor experiment and orthogonal experiment, the optimum conditions of fermentation technology were obtained： dry yeast inoculum 0.7 g/L, fermentation at 25 ℃ for 35 d. Under these conditions, the alcohdic strength of C. officinatis wine was （7.8±0.2）%vol, sensovy evaluation score was 85±4.6. The optimum process obtained could provide theoretical foundation for the C. ofticinalis wine production.
出处
《中国酿造》
CAS
北大核心
2015年第5期164-167,共4页
China Brewing
基金
陕西省科技统筹项目(2012KTCQ03-13)
关键词
山茱萸
主发酵
果酒
感官评分
Comus otlicinalis
main fermentation
fruit wine
sensory evaluation score
