摘要
通过改变前发酵工艺条件探究对清爽型橙酒不良风味的影响。运用感官品评法进行综合评分及比较不良风味差异,筛选获得适宜的清爽型果酒酵母,并进一步采用该酵母对几种主要的前发酵条件进行单因素实验。实验结果显示初始糖度、初始SO_2量、前发酵时间和温度对不良风味的产生具有影响。在最适初始糖度为14%~16%、初始SO_2量50mg/L,前发酵温度为22℃,前发酵时间7天时,可获得具有典型橙香和清爽风格的果酒。
Effects of fermentation conditions on light orange wine brewing were studied. Sense assay was applied for comprehensive evaluation and peculiar smell identification, and the light wine- specific yeast was obtained for further simple factors tests. Results of simple factor test s showed that initial sugar content, initial SO2 level, period and temperature of main fermentation have effects on peculiar smell production and comprehensive scores. Optimized fermentation conditions including initial sugar content of 14%~16%, initial SO2 of 50mg/L with the temperature and period of main fermentation of 22℃ and 7 days,would succeed in brewing light- type orange wine with typical flavor of the fruit.
出处
《酿酒》
CAS
2016年第1期35-38,共4页
Liquor Making
关键词
橙酒
清爽型
不良气味
工艺条件
orange wine
light-type
peculiar smell
fermentation conditions
