湖北工程学院学报Issue(6)：16-20,5.
固定化酵母酿造脐橙果酒的工艺研究
Study on Brewing Technology of Navel Orange Fruit Wine by Immobilized Yeast
摘要
Abstract
Using navel oranges as the major raw material ,free yeast and immobilized yeast were used respectively in the experimental production of navel orange wine .The brewing conditions for the ini‐tial sugar content ,yeast dosage and temperature were optimized with immobilized yeast fermentation by using single‐factor test and orthogonal experiments .Finally ,the preliminary study on the continu‐ous fermentation of immobilized yeast was carried out .Results showed that immobilized yeast led to quicker fermentation than free yeast and also had high fermenting alcohol content .The optimum tech‐nical conditions for immobilized yeast fermentation were as the following :initial sugar concentration was 16% ,the yeast dosage is 0 .6% ,and the temperature is 24 ℃ .The alcohol content of navel or‐ange wine amounted to 9 .0% vol under the optimum conditions after 6 days of fermentation with fruity flavor ,golden‐yellow color and good clarification level .Immobilized yeast could be reused for fermentation ,and the alcohol content of wine could still reach 6 .4% vol for 3 times of fermentation .关键词
脐橙/果酒/固定化酵母/酿造工艺Key words
navel orange/fruit wine/immobilized yeast/brewing technology分类
轻工纺织引用本文复制引用
余森艳,李志红,程海韵..固定化酵母酿造脐橙果酒的工艺研究[J].湖北工程学院学报,2015,(6):16-20,5.基金项目
湖北工程学院新技术学院科研资助项目 （）
