作者： 蒋燕明，彭 欢，唐 赟，陈清婵
以荆门本地漳河蜜橘为原料，采用单因素和正交设计试验对带橘皮柑橘果酒发酵的关键工艺参数进行了优化。结果表明，糖度为20 °Bx，SO2添加量为100 mg/L，酵母添加量为0.3 %，发酵时间为5 d，发酵温度为30 ℃，在此条件下发酵的带皮橘子酒风味最好，酒精度达到9.4 %vol，黄酮含量为0.33 mg/mL。 |
橘皮； 橘子酒； 发酵 |
Production of Orange Wine by Unpeeled Orange
JIANG Yanming, PENG Huan, TANG Yun and CHEN Qingchan
College of Bioengineering, Jingchu University of Technology, Jingmen, Hubei 448000, China
The key technical parameters in the fermentation of Jinmen local unpeeled orange had been optimized through single factor test and orthogonal design as follows: sugar degree was 20 °Bx, the adding level of SO2 was 100 mg/L, yeast inoculating quantity was 0.3 %, the fermentation time was 5 d, and fermentation temperature was at 30 ℃. Under the above conditions, orange wine with enjoyable flavor and taste was produced, its alcohol content was 9.4 %vol, and its flavonoids content was 0.33 mg/mL.
orange peel; orange wine; fermentation