用自然发酵法酿制香菇酒的研究

以香菇为原料,采用自然发酵法酿制香菇酒,并通过对发酵温度、初始含糖量、初始含酸量和接种量的四因素三水平的正交试验和感官评定,确定酵母用于香菇原酒发酵的最佳工艺为温度为26℃,含糖量23°Bx,含酸量17.0g·L-1,接种量6%,酿制出的香菇酒呈琥珀色,酒度为10°,口感纯正、风味独特,具有较高的经济价值和理论研究价值。

Study on brewing Lentinus edodes wine by wild fermentation method

This paper used Lentinus edodes as the main material to brew wine with the wild fermentation method. Through orthogonal experiments about four factors(temperature, original sugar degree, original acidity, inoculum size of fermentation) and three levels, as well as analysis of variance and multiple comparison of sensory evaluations for the Lentinus edodes wine, we chosed the best fermental conditions: 23°Bx of sugar, 17.0 g·L-1 of acid content, 6% of inoculum size, temperature at 26 ℃. The product presented amber and had 10° of alcohol, purity of taste and peculiarity of flavor. It possessed high economic value and theory investigating value.