树莓果酒发酵工艺研究

目的]探寻树莓果酒发酵工艺影响因素及工艺控制条件。方法]以树莓为原料,通过单因素试验对初糖浓度和酵母接种量等6个因素对树莓果酒发酵的影响进行研究,通过L9(34)正交试验确定树莓果酒发酵工艺的最佳条件,并对主发酵后的果酒进行感官综合评定。结果]单因素试验表明,SO2添加量为20 mg/L时,对酵母PF1398菌种发酵有良好促进作用;果汁在自然pH值下发酵口感和风味良好;适宜的发酵温度与发酵时间能有效控制树莓果酒酒精的产生。极差分析可知,影响树莓果酒主发酵的因素依次为:酵母接种量>初糖含量>发酵温度>发酵时间。结论]树莓果酒发酵工艺的最佳条件为:初糖含量220 g/L,SO2添加量20 mg/L,酵母接种量3%,21℃下主发酵8 d后,可获得酒体深红色和香气浓郁的树莓果酒。

Study on Fermentation Process of Raspberry Fruit Wine

Objective] The study aimed to explore the factors affecting the fermentation process of raspberry fruit wine and the technology controlling condition.Method] With the raspberry as raw material,the effects of 6 factors such as initial sugar concn.and yeast inoculation concn.on the fermentation of raspberry fruit wine were studied through single factor test,the optimum conditions for the fermentation process of raspberry fruit wine was confirmed through the L9(34)orthogonal experiment and the organoleptic integrated assess was made for the final fruit wine product after the primary fermentation.Result] The single factor test showed that SO2 adding amount of 20 mg/L had a good promoting role on the yeast fermentation of PF1398 strains;the fruit juice fermented under the natural pH value could get good taste and flavor;the appropriate fermentation temperature and fermentation time could effectively control the alcohol production of raspberry fruit wine.The range analysis showed that the factors affecting the primary fermentation of raspberry fruit wine were in order of yeast inoculation amount > initial sugar content> fermentation temperature > fermentation time.Conclusion] The optimum conditions for the fermentation process of raspberry fruit wine were as follows: initial sugar content of 220 g/L,SO2 adding amount of 20 mg/L,yeast inoculation amount of 3% and primary fermentation for 8 d,under which the raspberry fruit wine with deep red color and rich scent could be obtained.