金樱子蜂蜜酒酿造工艺研究
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摘要
采用金樱子和蜂蜜为原料,驯化的黄酒酵母为菌种,生产高品质的金樱子蜂蜜酒。对金樱子添加量、发酵温度、pH值、起始糖度等4个因素进行了单因素和正交试验。结果表明,pH值对金樱子蜂蜜酒的酿造影响显著,其他主次因素依次是金樱子添加量、温度和糖度;在温度22℃,初始糖度26 Brix,pH 3.8,金樱子添加量11.5%,发酵周期21 d的条件下,酿制的果酒自然澄清,酒精度高达13.3%vol,基酒酒香浓郁,余味长久,酒体协调,清香怡人。金樱子可为酿造蜂蜜酒提供适量的氮源,赋予产品淡雅的果香和醇厚的口感。
Honey and Fructus Rosae laevigatae were used as raw materials with domesticated yellow wine yeast strains as fermenting agent to produce high quality Fructus Rosae laevigatae honey wine.Single-factor experiments and orthogonal experiments suggested that four factors including pH value,the addition level of Fructus Rosae laevigatae,fermenting temperature and initial sugar content had important influence on wine fermentation(pH value had the most significant influence,and then the addition level of Fructus Rosae laevigatae,and then fermentation temperature,and finally initial sugar content).The optimum technical parameters were summed up as follows: fermenting temperature was at 22 ℃,pH value was 3.8,initial sugar content was 26 Brix,and the addition level of Fructus Rosae laevigatae was 11.5 % and fermenting time was 21 d.The produced wine was clarified naturally with its alcohol content as high as 13.3 %vol.Besides,it had strong aroma and harmonious wine body with enjoyable aftertaste.In the production,Fructus Rosae laevigatae could provide proper amount of nitrogen source to honey fermentation and produce elegant fruit aroma and mellow taste.
Honey and Fructus Rosae laevigatae were used as raw materials with domesticated yellow wine yeast strains as fermenting agent to produce high quality Fructus Rosae laevigatae honey wine.Single-factor experiments and orthogonal experiments suggested that four factors including pH value,the addition level of Fructus Rosae laevigatae,fermenting temperature and initial sugar content had important influence on wine fermentation(pH value had the most significant influence,and then the addition level of Fructus Rosae laevigatae,and then fermentation temperature,and finally initial sugar content).The optimum technical parameters were summed up as follows: fermenting temperature was at 22 ℃,pH value was 3.8,initial sugar content was 26 Brix,and the addition level of Fructus Rosae laevigatae was 11.5 % and fermenting time was 21 d.The produced wine was clarified naturally with its alcohol content as high as 13.3 %vol.Besides,it had strong aroma and harmonious wine body with enjoyable aftertaste.In the production,Fructus Rosae laevigatae could provide proper amount of nitrogen source to honey fermentation and produce elegant fruit aroma and mellow taste.
引文
[1]覃民扬,庄席福,张有余,等.金樱子发酵果酒生产工艺的研究[J].酿酒科技,2010(12):76-77.
[2]刘永乐.发酵型金樱子酒的研制[J].食品工业科技,2002(7):88-89.
[3]陶树兴,徐珊,王婷婷,等.氮源种类及浓度对发酵和杂醇油含量的影响[J].食品工业科技,2010,31(7):157-161.
[4]章宇,谢萌,吴晓琴,等.强化竹叶黄酮对酿造酒抗自由基和抗氧化性能的改进[J].中国食品学报,2005,5(4):34-38.
[5]马荣山,代启靖,韩韬.发酵型五味子蜂蜜果酒的研制[J].食品研究与开发,2010,31(6):122-124.
[6]陈娟,杜木英,杨蓉生.蜂蜜桑椹酒的发酵工艺研究[J].酿酒科技,2010(8):74-48.
[2]刘永乐.发酵型金樱子酒的研制[J].食品工业科技,2002(7):88-89.
[3]陶树兴,徐珊,王婷婷,等.氮源种类及浓度对发酵和杂醇油含量的影响[J].食品工业科技,2010,31(7):157-161.
[4]章宇,谢萌,吴晓琴,等.强化竹叶黄酮对酿造酒抗自由基和抗氧化性能的改进[J].中国食品学报,2005,5(4):34-38.
[5]马荣山,代启靖,韩韬.发酵型五味子蜂蜜果酒的研制[J].食品研究与开发,2010,31(6):122-124.
[6]陈娟,杜木英,杨蓉生.蜂蜜桑椹酒的发酵工艺研究[J].酿酒科技,2010(8):74-48.