干型苹果酒发酵工艺条件的优化.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.2 干型苹果酒发酵工艺条件的优化 卫春会，黄治国，罗惠波，王毅，杨晓东 （四川理工学院酿酒生物技术及应用四川省重点实验室，四川自贡 643000） 摘要：本文是以红富士苹果为原料，经打浆、护色、酶处理、调整成分、发酵、澄清等工艺生产干型苹果酒。通过单因素试验确 定了防褐变和澄清的最佳条件为：打浆后加入0.1%柠檬酸和0.04% VC 护色；添加0.25%壳聚糖于苹果酒中澄清24 h 。通过正交试验 得到苹果酒最佳发酵工艺条件为：初始糖度为20% ，接种量为8%，发酵时间为10 d 。最终得到的干型苹果酒呈浅黄绿色，澄清透明， 酒体丰满，酸甜适中，具有悦人的苹果果香和清新的酒香。 关键词：苹果酒；发酵；工艺 文章篇号：1673-9078(2013)2-367-371 Optimization of the Fermentation Conditions of Dry Cider WEI Chun-hui, HUANG Zhi-guo, LUO Hui-bo, WANG Yi, YANG Xiao-dong (Sichuan University of Science Engineering, Liquor Making Bio-Technology Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China) Abstract: Using the Ralls as raw materials , dry cider was produced by pulp beating, color-protecting, enzyme treating, composition adjusting, fermenting and clarifying. Through the single factor experiments, the best conditions of color-protecting and clarifying were the addition of 0. 1% citric acid and 0.04% vitamin C after beating, the chitosan addition of 0.25% to apple wine and the treatment time of 24 hours. The experiment results had the best effect, By orthogonal experimental ascertained the best conditions for the process of cider as follows: initial sugar content of 20%, inoculums amount of yeast 8% and fermentation time of 10 days. After produced, the dry cider showed light yellow green and luster-transparent , and had the typical fruit aroma and enjoyable wine aroma, with perfect liquor body and vinegar-sweet taste. Key words : cider; fermentation; technology [5] 我国苹果总量巨大，但深加工技术还仍然比较落 的工艺的进一步探讨就显得尤为重要 。本文对干型 后，生产能力较发达国家低，苹果的加工品种