红心火龙果酒酿造工艺研究
Study on brewing technology of pitaya wine
周景瑞 1肖敏 1肖荣飞 1吴拥军1
作者信息
- 1. 贵州大学生命科学学院,贵州贵阳550025
- 折叠
摘要
以贵州关岭县红心火龙果为原料,探讨火龙果酒的最佳酿造工艺.通过单因素试验和正交试验,研究酵母接种量、果胶酶添加量、初始糖度、发酵温度对果酒品质的影响.结果表明,火龙果酒最佳酿造工艺参数为酵母接种量0.03％,果胶酶添加量0.4％,初始糖度26％,发酵温度22℃.此最佳酿造工艺条件下,发酵的果酒酒精度13.5％vol,感官评分为89分,果酒呈深红色、澄清透明,具有浓郁、宜人的酒香和火龙果香气,各项指标符合国标GB 15037-2006《葡萄酒》的要求.
Abstract
Using the pitaya from Guanling County in Guizhou as raw material,the optimum brewing process conditions ofpitaya wine were investigated.The effects of yeast inoculum,pectinase addition,initial sugar content and fermentation temperature on wine quality were researched by single factor and orthogonal experiments.The results showed that the optimum brewing process parameters ofpitaya wine were yeast inoculum 0.03％,pectinase addition 0A％,initial sugar content 26％ and fermentation temperature 22 ℃.Under the conditions of optimum brewing process,the alcohol content and sensory score of pitaya wine were 13.5％vol and 89,respectively.The pitaya wine had deep red in color with clear and transparent with strong and pleasant fruit aroma and pitaya aroma.Besides,the various indexes met the requirements of national standard GB 15037-2006 "wine".
关键词
火龙果/果酒/酿造工艺/优化Key words
pitaya/wine/brewing technology/optimization引用本文复制引用
基金项目
贵州大学研究生创新基金(研理工2016058)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据