摘要
以烟台斯巴克樱桃为原料,优化樱桃低醇酒的发酵工艺条件。在单因素试验基础上进行正交试验,结果表明,樱桃低醇酒最佳发酵工艺参数为活性干酵母RMS2,接种量为0.01%,SO_2添加量50 mg/L,发酵温度14℃,初始糖度12%。在此优化条件下,进行验证试验,所得樱桃低醇酒色泽鲜艳、香气馥郁、口味清爽,其酒精度为6.6%vol,感官评分为92.87分。
Using the Yantai Spock cherry as raw material, on the basis of single factor experiments, the fermentation process conditions of low-alcohol cherry wine were optimized by orthogonal experiments. The results showed that the optimum fermentation parameters of low-alcohol cherry wine were active dry yeast RMS2 inoculum 0.01%, SO2 addition 50 mg/L, fermentation temperature 14 ℃ and initial sugar content 12%. Under the optimum conditions, the results of verification experiments shown that the wine had bright color, rich fragrance, fresh taste, and the alcohol content was 6.6%vol, sensory score was 92.87.
出处
《中国酿造》
CAS
北大核心
2017年第12期181-185,共5页
China Brewing
关键词
樱桃
低醇酒
发酵工艺
优化
cherry
low-alcohol wine
fermentation technology
optimization
