摘要
以百香果为主要研究对象,针对其高酸低糖不易澄清的特性,进行了发酵研究实验。实验结果显示,百香果出汁率为37%,总糖为74 g/L,总固形物为7.4 TTS,pH2.78,总酸为58.13 g/L,柠檬酸是最主要的有机酸。碳酸钙对百香果汁有显著的降酸效果,0~5 g/L添加量时降酸效果显著。百香果汁发酵进程特点为"起酵慢,发酵快,后酵慢",结束发酵后的百香果酒酒精度在12%vol±0.5%vol范围内,适当酸含量能改善果酒的感官品质。以百香果酒:甘蔗汁=4:1的比例调配,能得到感官评价较好的百香果甘蔗混合果酒。
Passion fruit has the properties of high acid,low sugar and not easy to clarify.In the experiments,it was used as the research object.The experimental results revealed that its juice yield was 37%,its total sugar content was 74 g/L,its total solids was 7.4 TTS,its pH value was 2.78,and its total acids content was 58.13 g/L.Citric acid was the main organic acid,and calcium carbonate had significant acid-reducing effects(adding level of 0~5 g/L could achieve the best acid-reducing effects).Passion fruit juice fermentation process was characterized by slow fermentation beginning,fast mid-fermentation,and slow late-fermentation.After the ending of the fermentation,alcohol content ranged within 12%vol±0.5%vol,and appropriate acid content could improve sensory quality of the fruit wine.Besides,the fermentation of mixed fruit juice(passion fruit juice∶sugarcane juice=4∶1)could produce mixed fruit wine with good sensory evaluation.
作者
周杨
李思伦
李晓娟
曾新安
ZHOU Yang;LI Silun;LI Xiaojuan;ZENG Xinan(Qianjin Pharmaceutical Co.Ltd.,Zhuzhou,Hunan 412000;School of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510000,China)
出处
《酿酒科技》
2018年第2期91-96,共6页
Liquor-Making Science & Technology
关键词
百香果
降酸
混合果酒发酵
澄清工艺
passion fruit
deacidification
mixed wine fermentation
clarification
