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刺梨桂花酒发酵工艺优化

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以刺梨原汁和干桂花为主要原料酿造刺梨桂花酒，分析酵母接种量、糖渍桂花添加量、发酵温度、发酵时间对刺梨桂花酒酒精度、感官评分、总酸、总酯的影响，通过单因素和响应面试验对刺梨桂花酒发酵工艺进行优化。结果表明，酿造刺梨桂花酒的最佳工艺条件为酵母接种量0。5%，糖渍桂花添加量2。8%，发酵温度24℃，发酵时间5 d。在此优化条件下，刺梨桂花酒的酒精度为12%vol、感官评分为82。9分、总酸含量为6。52 g/L、总酯含量为0。96 g/L，均符合T/GZSX 055。7-2019《刺梨系列产品刺梨酒(发酵酒)》标准的要求。该果酒酒体呈清亮透明的黄色、无沉淀、具有浓郁的刺梨和桂花香气、口感独特，一定程度上丰富了刺梨果酒品类。
Optimization of fermentation technology of Rosa roxburghii-Osmanthus fragranswine
The fruit wine was prepared using Rosa roxburghii raw juice and dried Osmanthus fragrans as raw materials.The effect of yeast inoculum,sugared O.fragrans addition,fermentation temperature and time on alcohol content,sensory evaluation,total acid and total ester content were analyzed,and the fermentation technology was optimized based on single factor and response surface tests.The results showed that the optimal fermentation conditions of R.roxburghii-O.fragrans wine were as follows:yeast inoculum 0.5%,sugared O.fragrans addition 2.8%,fermentation temperature 24℃,time 5 d.Under these conditions,the alcohol content of R.roxburghii-O.fragrans wine was 12%vol,sensory score was 82.9 points,total acid content was 6.52 g/L,and total ester content was 0.96 g/L.All of these physical and chemical indexes met the requirements of relevant national standards.The R.roxburghii-O.fragrans wine had a clear and transparent yellow body,without precipitation,had a strong flower aroma of R.roxburghii and O.fragrans,and had a unique taste,which enriched the R.roxburghi fruit wine category to a certain extent.

Rose roxburghiisugared Osmanthus fragransfermentation technologyresponse surface optimization

张小勤、陈晓益、李东、安焱林、蒋思峡、张丰

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茅台学院 食品科学与工程系,贵州 遵义 564507

刺梨 糖渍桂花 发酵工艺 响应面优化

遵义市科技与大数据局-茅台学院市校联合科技研发资金项目茅台学院高层次人才科研启动经费项目贵州省教育厅青年科技人才成长项目贵州省教育厅工程研究中心项目中央引导地方科技发展专项技术创新专项

遵市科合HZ字2023117号mygccrc[2022]092黔教科合KY字[2020]235黔教合KY字[2020]022黔科中引地[2019]4006

2024

10.11882/j.issn.0254-5071.2024.05.026

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(5)
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