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刊物期号: 201807

桑果酒发酵中试研究(57)

作者: 李杰民1,刘国明1,李 丽1,2,李昌宝1,李译民2,零东宁1,杨正帆2,郑凤锦1,何雪梅1,孙 健1

地址:1.广西农业科学院农产品加工研究所,广西 南宁 530007; 2.广西颐生园生态农业有限公司,广西 南宁 530105
摘要 研究不同桑果原料、发酵菌种、放大中试发酵生产桑果酒,以期为桑果的深加工提供理论依据。以桑果汁为原料,进行小试及中试发酵试验,检测发酵后原酒酒精度、总酸、pH值、残糖等理化指标,验证中试放大发酵生产的可行性。结果表明,以果大十桑果为原料,酵母Lalvin D254为发酵菌种,酵母添加量为0.1 %,发酵温度20 ℃下的中试工艺稳定,生产桑果酒原酒酒精度13.0 %vol±1 %vol,pH值小于3.9,总酸9~10 g/L,残糖5 g/L±0.5 g/L,感官指标为酒体紫红色、果香纯正协调、酸甜适口而圆润、有较好的桑果酒典型风味,此中试工艺可作为生产线放大生产工艺。
关键词 桑果酒; 发酵; 中试
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)07-0057-05

英文标题: Pilot Production of Mulberry Wine

英文作者: LI Jiemin1,LIU Guoming1,LI Li1,2,LI Changbao1,LI Yimin2,LING Dongning1,YANG Zhengfan2,ZHENG Fengjin1

英文地址: 1.Institute of Agro-products Processing Science & Technology,Guangxi Academy of Agricultural Sciences, Nanning,Guangxi 530007; 2.Yishengyuan Ecological Agriculture Co. Ltd., Nanning, Guangxi 530105, China

英文摘要 Pilot production of mulberry wine by use of different mulberry species and different yeast strains was carried out for the purpose of providing theoretical evidence for deep processing of mulberry. Mulberry juice was used for pilot production, and alcohol content, total acids, pH values, and residual sugar content in base wine before and after the fermentation were measured to verify the feasibility of large-scale production. The results suggested that, when Guodashi mulberry was used as raw material, Lalvin D254 yeast strain was used as the fermenting strain, the adding amount of yeast was 0.1 %, and fermentation temperature was at 20 ℃, the pilot production was successful (alcohol content in base wine was 13.0 %vol±1 %vol, pH<3.9, total acids was within 9-10 g/L, and residual sugar was 5 g/L±0.5 g/L). The produced wine was purple with pure fruit aroma and typical mulberry wine taste. The experiments could guide large-scale production of mulberry wine in practice.
英文关键词 mulberry wine; fermentation; pilot production
      

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