摘要
以干桑葚为原料,研制桑葚白兰地原料酒。通过单因素试验,研究初始糖度、发酵温度、酵母接种量对桑葚白兰地原料酒发酵工艺的影响。在单因素试验基础上,设计响应面试验优化桑葚白兰地原料酒发酵条件。结果表明,最佳发酵条件为发酵温度21.9℃、初始糖度28.7°Bé、酵母接种量0.2%。此发酵条件下,原料酒的酒精度为14.56%vol,甲醇含量为112.7 mg/L,各因素影响桑葚白兰地原料酒发酵工艺的主次顺序为初始糖度>发酵温度>酵母接种量。
Mulberry brandy base wine was produced with dry mulberries as raw materials.The effects of initial sugar content,fermentation temperature,and yeast inoculum on the fermentation process of mulberry brandy base wine were investigated by the single factor experiment.Furthermore,a response surface test was designed to optimize the fermentation conditions of the mulberry brandy base wine.The results showed that the optimal fermentation conditions were as follows:the fermentation temperature of 21.9℃,the initial sugar content of 28.7°Bé,and the yeast inoculation of 0.2%.Under the above fermentation conditions,the alcohol content was 14.56%vol and methanol content was 112.7 mg/L.The factors affecting the fermentation process of mulberry brandy base wine were ranked as initial sugar content>fermentation temperature>yeast inoculation.
作者
郑升海
田树林
王宇
樊蓉
龚大刚
杜鸿
曲都
徐升东
韩保林
ZHENG Sheng-hai;TIAN Shu-lin;WANG Yu;FANRong;GONG Da-gang;DU Hong;QU Du;XU Sheng-dong;HAN Bao-lin(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,Sichuan,China;Sichuan Langzhou Shengguo Wine Industry Co.,Ltd.,Nanchong 637000,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第14期152-159,共8页
Food Research and Development
基金
四川省科技厅项目(2019YFN0118)
四川轻化工大学人才引进项目(20187RCL25)。
关键词
干桑葚
桑葚白兰地原料酒
响应面
酒精度
甲醇
dry mulberries
mulberry brandy base wine
response surface
alcohol content
methanol
作者简介
郑升海(1992-),男(汉),硕士研究生,研究方向:食品安全与检测;通信作者:韩保林,男(汉),博士研究生,研究方向:农产品加工。
