食品工业科技2017，Vol.38Issue(21)：216-219,246,5.DOI:10.13386/j.issn1002-0306.2017.21.042
黄心猕猴桃果酒主发酵工艺参数的优化
Optimization of the primary fermentation technology of'Jinyan'kiwifruit wine
摘要
Abstract
Kiwifruit'Jinyan'is a new variety with excellent eating quality,while there were few research reports about its brewing presently.In this study,kiwifruits'Jinyan'produced in Pujiang city of Sichuan province were used as raw materials and the optimum primary fermentation technology of kiwifruit wine was investigated.Effects of fermentation modes,SO2 addition amounts,yeast inoculation amounts and initial sugar concentrations on the quality of kiwifruit wine were discussed through single factor experiments as well as orthogonal experiments,with indicators including reducing sugar,total acid,pH,light transmittance,alcohol degree and sensory evaluation.The results demonstrated that the optimal primary fermentation condition was to use fruit juice fermentation,adjust initial sugar content to 23° Brix,inoculate yeast of 0.4 g/L,add SO2 amount of 80 mg/L.The primary fermentation finished after 5 d,and kiwifruit raw wine was obtained with the reducing sugar of 8.35 g/L,the total acid of 13.28 g/L,pH value of 3.43,transmittance of 94.9％,and alcohol degree of 9.11 (v/v),respectively.The produced wine had clear and transparent wine body,with both kiwifruit aroma and alcohol aroma.The results provided a theoretical basis for the deep processing technology of kiwifruit.关键词
黄心猕猴桃/果酒/主发酵/酿造工艺Key words
Kiwifruit'jinyan'/fruit wine/primary fermentation/brewing technology分类
轻工纺织引用本文复制引用
王文娟,陈娟,张荣,王洪志,龙虎,唐俊妮..黄心猕猴桃果酒主发酵工艺参数的优化[J].食品工业科技,2017,38(21):216-219,246,5.基金项目
国家自然科学基金(31371781) （31371781）
四川省应用基础项目(2014JY0253) （2014JY0253）
西南民族大学研究生创新型科研项目(CX2016ZS145). （CX2016ZS145）
