摘要
以自然冷冻的沙棘果为原料,研究沙棘冰酒的发酵工艺。通过单因素试验和正交试验探讨了发酵温度、初始糖度、酵母接种量、发酵时间对沙棘冰酒酒精度和感官评分的影响。结果表明,沙棘冰酒的最优发酵工艺为:发酵温度15℃、初始糖度22°Bx、酵母接种量3%、发酵时间20 d。在此工艺条件下制得的沙棘冰酒酒精度为10.65%vol,感官评分为87.20分,产品具有典型的冰酒品质。
Using natural frozen sea buckthorn fruit as raw material, the fermentation conditions of sea buckthorn ice wine were investigated. The effect of fermentation temperature, initial sugar content, yeast inoculums, and fermentation time on alcohol content and sensory score of sea buckthorn ice wine was investigated by single factor and orthogonal experiments. The results indicated that the optimal fermentation condition of sea buckthorn ice wine were as follows： fermentation temperature 15 ℃, initial sugar content 22 °Bx, yeast inoculum 3% and fermentation time 20 d. Under these conditions, the alcohol content of sea buckthorn ice wine reached 10.65%vol and sensory score was 87.20, and the product had typical ice wine quality.
作者
李若琳
张琪
朱丹
于佳琪
陈汉
牛广财
马海英
LI Ruolin ZHANG Qi ZHU Dan： YU Jiaqi CHEN Han NIU Guangcai MA Haiying(College of Food Science, Heilongdiang Bayi Agricultural University Daqing 163319, China College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
出处
《中国酿造》
CAS
北大核心
2017年第8期173-176,共4页
China Brewing
基金
国家级大学生创新创业训练计划项目(201510223034)
黑龙江省大学生创新创业训练计划项目(2015102806)
黑龙江省农垦总局重点科技开发项目(HNK135-05-04)
关键词
沙棘冰酒
发酵条件
正交试验
优化
sea buckthom ice wine
fermentation condition
orthogonal experiments
optimization
