摘要
以宁夏玉泉营农场种植基地的酿酒葡萄玫瑰香为原料，对生产的葡萄果醋进行感官评价，以及对发酵过程中总酸度、乙醇浓度、还原糖含量、氨基态氮和Vc含量等进行研究。试验表明：发酵时间是影响葡萄果醋发酵的主要因素，在酒精发酵阶段，糖分含量和发酵温度对葡萄果醋的发酵也有影响，适宜的发酵条件为温度28℃，发酵时间5-7天，加入17g／L蔗糖调节糖度；醋酸发酵阶段最佳发酵条件：发酵时间12天，温度28℃，醋酸菌接菌量0．5％。酿制的葡萄果醋为淡玫瑰红色，澄清透明，具有葡萄果醋特有的醋香，口感柔和，酸甜爽口。
The Muscat hamburg grapes from Yuquanying farm of Ningxia Hui Autonomous Region are as materials. The aim of the study is to obtain grape vinegar with good taste, and analyze the total acidity, alcohol degree, reducing sugar content, amino nitrogen and Vitamin C content. Sensory evaluation of grape vinegar is made. The experiments show that the main influencing factors during alcohol fermentation are fermentation time, sugar content and fermentation temperature. The optimal conditions in alcohol fermentation stage are. fermentation temperature of 28 ℃, fermentation time of 5-7 days, sucrose addition amount of 17 g/L. The best conditions in acetic acid fermentation stage are： fermentation time of 12 days, fermentation temperature of 28 ℃, inoculation amount of acetic bacteria of 0.5%. The grape vinegar is rose red, clear and transparent, tasty and with unique fruit and vinegar flavor.
出处
《中国调味品》
CAS
北大核心
2014年第6期89-92,共4页
China Condiment
基金
2012年度宁夏工商职业技术学院教改项目(GS2012-30)
关键词
玫瑰香
果醋
酒精发酵
醋酸发酵
生产工艺
Muscat hamburg
fruit vinegar
alcohol fermentation
acetic acid fermentation
produc-tion technology
作者简介
王学英（1981-），女，讲师，硕士，研究方向：食品分析与检验、生化产品检测与分析专业课程教学及实训指导。
