文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,
菠萝果酒的发酵工艺研究
李涛,仲惟
(三门峡职业技术学院生化工程系,河南三门峡 472000)
摘要:通过以菠萝为主发酵原料,采用安琪活性干酵母生产菠萝果酒。发酵过程中采用正交试验,优化工艺过程中的关键性因
素,最终获得了一种色、香、味、外观俱佳的菠萝酒。并通过研究得出生产菠萝酒的最佳工艺条件:即以酒精度为评价指标的最佳发
酵条件组合为:发酵温度 24 ℃,干酵母接种量 g/L,菠萝汁糖度 24 °Bé;以感官评价为指标的最佳发酵条件组合为:发酵温度 22 ℃,
干酵母接种量 g/L,菠萝汁糖度 20 °Bé。
关键词:菠萝酒;发酵;正交试验;最佳发酵条件
文章篇号:1673-9078(2011)9-1123-1126
Optimization of Fermentation Conditions of Pineapple Wine
LI Tao, ZHONG Wei
(Biology and Chemical Engineering Department, Sanmenxia Polytechnic, Sanmenxia 472000, China)
Abstract: This study is adopting pineapple and the Angel active dry yeast to ferment pineapple wine production. During the fermentation
process, several key factors were optimized by orthogonal test, and an excellent type of pineapple wine was prepared finally. The optimal
conditions for the fermentation of pineapple wine were: fermentation temperature 24 ℃; yeast inoculation amount g/L and pineapple juice
brix 24 °Bé. Taking alcohol content as the evaluation target and sensory as the evaluation target, the best fermentation conditions were:
temperature 22 ℃; yeast inoculation amount g/L and pineapple juice brix 20 °Bé.
Key words: pineapple wine; fermentation; the orthogonal test; the optimal conditions for the fermentation
菠萝(osus [L.] Merr.)别名凤梨,是热讨,通过优化生产工艺,以期得到色、香、味俱佳的
带和