摘要
以巨峰∶赤霞珠∶玫瑰香∶红提子=1∶1∶1∶1比例复配的葡萄全果为原料,接种酵母菌、植物乳酸菌,醋酸菌混合菌种共同发酵,确定多菌种混合发酵葡萄甜酒最佳生产工艺。在单因素的基础上应用响应曲面法得出最佳条件:接种量6.44%,温度18℃,初始糖度19.14°Brix,7 d后终止发酵。此工艺条件下,制得产品果香浓郁、风味最佳、酸甜适口,感官评分为9.6。
With giant peak grape∶cabernet sauvignon∶roses grape∶red raisins=1∶1∶1∶1 ratio distribution of grape fruit as raw material,all inoculated yeast,lactic acid bacteria and acetic acid bacteria mixed strains fermentation together,the best grape sweet wine production process of the mixed fermentation multi-strain was determined.On the basis of single factor using response surface method for the optimal conditions：temperature is 18℃,the volume of bacteria＇s addition is 6.44%,the initial sugar is 19.14°Brix,termination of fermentation after 7 days.In this condition,the product has a strong fruit aroma,and the best flavor,tasted sweet and sour,the sensory score is 9.6.
出处
《粮食与食品工业》
2017年第5期52-56,共5页
Cereal & Food Industry
关键词
混合葡萄
多菌种发酵
葡萄甜酒
hybrid grape
multibacterial fermented
grape sweet wine
作者简介
郭文娟,女,1982年出生,工程师,研究方向为食品工程.
