摘要
研究了本实验室自行分离的4株酵母菌株在荔枝果汁中的发酵性能,通过对发酵过程中各理化指标进行检测,并对新酒进行品评,最终确定4号菌株SCY1比较适合用于荔枝果酒的酿造。以该菌株发酵后的果汁残糖含量2.6g/L,其中还原糖含量为1.15g/L;pH值为3.69,总酸为6.9g/L,其中挥发酸含量为0.66g/L;酒精度为13.5%Vol;总SO2含量为35mg/L,其中游离SO2含量为21mg/L;干浸出物含量为23.8%;感官评定得分90.6分。
The fermentation performance of four separated yeast strains （prepared by our Lab.） in litchi syrup was investigated. Through the measurement of each physiochemical index during the fermentation and the evaluation of the produced wine, it was concluded that SCY1 （No.4 yeast strain） was the suitable strain for the fermentation of litchi fi-uit wine and the evaluating indexes oflitchi syrup fermented by this strain were measured as follows： residual sugar content was 2.6 g/L, reducing sugar content was 1.15 g/L, the pH value was 3.69, total acid content was 6.9 g/L, volatile acids content was 0.66 g/L, the concentration of alcohol was 13.5 %Vol, total SO2 content was 35 mg/L dissociate SO2 content was 21 mg/L dry extracts content was 23.8 %, and the score of sensory evaluation was 90.6.
出处
《酿酒科技》
北大核心
2007年第4期73-75,79,共4页
Liquor-Making Science & Technology
基金
广东省科技攻关项目资助(No:2005B10401006)
关键词
荔枝果酒
酵母菌株
发酵
litchi fi-uit wine
yeast strains
fermentation
