安徽农业科学2011，Vol.39Issue(21)：13070-13072,3.
发酵型罗汉果酒的生产工艺研究
Study on the Processing Technology of Fermented Wine of Momordica grosvenori Swingle
摘要
Abstract
[Objective] The purpose of research is to study the processing technology of fermented wine of Momordica grosvenori Swingle and the technology conditions. [ Method] Fresh fruits of M. Grosvenori were used as raw material to produce fermented wine of M. Grosvenori. The effects of yeast strain,fermentation temperature,the initial pH.the initial sugar content on the quality of fresh M. Grosvenori wine and the fermentation technology parameters were studied through single factor and orthogonal test. [ Result] The yeast strain,fermentation temperature, the initial pH.the initial sugar content all had significant effects on the flavor and sensory quality of raw wine. Specific flavor of M. Grosvenori wine was produced by using yellow rice wine yeast as the fermentation strain. When5% activated yellow rice wine yeast was inoculated to M. Grosvenori juice before main fermentation with the initial sugar content of 17% and initial pH of 3.6 and fermented about 7 d at 22t, the raw wine had the best quality. [ Conclusion] The residual sugar content in raw wine of produced M. Grosvenori wine was about 3.8% and the alcoholicity reached 10% , The produced wine was rich in lots of fruit with full - bodied, yellowish brown and glossy.关键词
罗汉果酒/黄酒酵母/生产工艺Key words
Wine of Momordica grosvenori Swingle/ Yellow rice wine yeast/ Processing technology分类
农业科技引用本文复制引用
杨洪元,蒋向军..发酵型罗汉果酒的生产工艺研究[J].安徽农业科学,2011,39(21):13070-13072,3.基金项目
桂林亦元生现代生物技术有限公司委托项目(20080608-2). （20080608-2）
