【摘要】 五味子风味复杂,营养组成特殊,适合于发酵果酒。研究采用响应面分析试验法对五味子酒发酵工艺参数进行了优化。结果表明,五味子酒生产适宜发酵菌种为Y2324葡萄酒酵母菌,发酵工艺条件的最优组合:将五味子浆液的还原糖调整至19%,添加体积分数4%酵母菌菌种,在温度为31℃下主发酵8 d,再在15℃后发酵80 d,用0.05%的明胶澄清酒液。加工的五味子酒最终酒度达10.8%vol,颜色鲜红,澄清透亮,有浓郁的五味子果香味。更多还原

【Abstract】 Schisandra had complex flavour and special nutritional value, which was suitable for fermenting wine. Schisandra was used as raw material to ferment schisandra wine. the optimum fermentation conditions were determined about the dependent variable(alcohol content of the schisandra wine) and independent variables(yeast inoculum size, content of reducing sugar, main fermentation time and fermentation temperature) through response surface methodology. The optimized technical conditions were summed up as followings: the most appropriate yeast type was Saccharomyces ellipsoideus. Y2324. Schisandra was fermented for 8 d with 4% S.ellipsoideus. Y2324 at 31 ℃ and content of reducing sugar 19%. As a result, the degree of schisandra wine was approximately 10.8%vol, full-bodied with aroma of schisandra and the color was bright red.更多还原