雪梨干酒发酵条件的优化

目的]探索高品质雪梨干酒的最佳发酵条件。方法]采用正交试验设计,优化雪梨干酒发酵条件,并在此基础上,考察雪梨原汁加糖后不同初始糖浓度对发酵后酒中残糖浓度和酒精浓度的影响,以确定最佳的初始糖浓度。结果]以雪梨原汁为原料的发酵生产雪梨干酒最佳条件为：pH值4.5,温度26℃,活性酵母接种量0.2g/L,发酵后生成的酒精浓度可达38.5g/L。加糖后雪梨汁初始糖浓度为200g/L最佳,发酵后干酒具有较高的酒精浓度和较低的残糖浓度,分别为95.0、10.2g/L。结论]以雪梨为原料能生产出具有较高酒精度、较低残糖浓度的高品质雪梨干酒。

Optimization of Culture Condition for the Snow Pear Dry Wine Fermentation

Objective]The research aimed to obtain the best fermentation conditions of snow pear dry wine with high quality. Method] Orthogonal design experiments were used to optimize the fermentation conditions for snow pear dry wine with normal juice. Furthermore,single- factor experiments were used to study changes in sugar concentration and alcohol concentration in fermentation with different initial sugar concentration,so as to determine the best initial sugar concentration. Result] The fermentation conditions for snow pear dry wine with normal juice were showed as following: the temperature was 26 ℃,pH value was 4.5,active dry yeast inoculums concentration was 0.2 g/L,and the alcohol concentration could reach to 38.5 g/L after fermentation. When fermenting with adding sugar,the best initial sugar concentration was 200 g/L,and the wine contains high concentration of alcohol (95.0 g/L) and low concentration of residual sugar (10.2 g/L). Conclusion] The snow pear wine of high quality containing high concentration of alcohol and low concentration of residual sugar could be produced by fermentation of snow pear juice with sugar.