以福建平和琯溪新鲜蜜柚为原料，安琪酵母作为发酵菌种，经过榨汁过滤，添加辅料玫瑰花浸提液，研究功能性柚子果酒的酿造工艺。首先感官评价确认柚子汁与玫瑰花液的最优配比为2∶1，然后单因素试验确定初始糖度、发酵时间、初始pH值、酵母添加量及发酵温度对玫瑰柚子酒风味的影响。正交试验选取4因素3水平对玫瑰柚子酒发酵工艺参数进一步优化。结果表明，初始糖度、初始pH值、酵母添加量及发酵温度4个因素的影响较显著。在初始糖度20 %、pH4.0、酵母添加量0.08 %的条件下，20 ℃发酵7 d，用0.3 %的活性炭及0.8 % β-环状糊精进行脱苦获得的玫瑰柚子酒口感最佳。 |
配制酒； 柚子酒； 玫瑰花； 正交试验 |
Fermentation Process of Rose-Pomelo Wine
HU Yuanqing, LI Fengxia and WANG Qingcan
School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000, China
In the experiment, fresh pomelo from Fujian was used as raw materials, after juicing and filtration, rose extract solution was added to produce rose-pomelo wine. Sensory evaluation confirmed the best ratio of pomelo juice to rose extract solution was 2:1. Then the effects of initial sugar content, fermenting time, initial pH value, yeast adding quantity, and fermenting temperature on the taste and the flavor of the produced wine were investigated by single factor test, and then the fermenting parameters were further optimized by orthogonal experiment of 4 factors and 3 levels. The results showed that four factors had significant influence on wine aroma & flavor including initial sugar content, initial pH, yeast adding quantity and fermenting temperature. As initial sugar content was 20 %, pH was 4, yeast adding quantity was 0.08 %, 7 d fermentation at 20 ℃, and debittering done with 0.3 % active carbon and 0.8 % β-cyclodextrin, the produced wine could achieve the best taste and aroma.
pomelo wine; rose; orthogonal experiment