沙棘果酒苹果酸-乳酸发酵影响因素研究

以沙棘果为原料,利用酒酒球菌降酸生产全汁沙棘果酒,通过单因素正交试验确定酒精发酵的最佳条件为:pH值3.4,发酵温度25℃,接菌量8%,接种时间为酒精发酵后(顺序发酵),SO2浓度30 mg.L-1,发酵时间为8 d。苹果酸-乳酸发酵(MLF)结束后,沙棘果酒的总酸由原来的15.20 g.L-1降为9.83 g.L-1,苹果酸降解量5 422.07 mg.L-1、挥发酸增加量261 mg.L-1。在此工艺条件下酿制的沙棘果酒不仅使苹果酸大部分转化为乳酸,并且沙棘果酒的酸涩味减弱,口感得到很大的改善。

Study on influence factors on malolactic fermentation technology of sea buckthorn wine

Taking sea buckthorn as material,sea buckthorn wine was prepared by oeni.The optimal conditions of fermentation were given as follows: the pH was 3.4,and the fermentation temperature was 25 ℃,and the inoculation was 8%.After the alcohol secondary fermentation,the strain was inoculated,SO2 concentration was below 50 mg·L-1,the fermentation time was 8 d.After malolactic fermentation,the total acid of the sea buckthorn wine decreased from 15.5 g·L-1 to 9.89 g·L-1.According to the conditions,malic acid of the sea buckthorn was translated into the lactic acid,and the sour taste of sea buckthorn wine was weakened and the taste was greatly improved.