【摘要】 以新鲜桑椹为原料,利用现代液态生物发酵工艺与传统技术相结合可获得桑椹酒。本研究对影响桑椹酒主发酵的初始糖度、p H值、酵母接种量、发酵温度、发酵时间等因素进行了分析。结果表明:在初始发酵桑椹汁糖度24%、酒液初始p H值3.4~3.8、酵母接种量6‰~8‰、发酵温度25~28℃的条件下发酵9 d即可完成主发酵过程,残留总糖含量为3.8 g/L,小于葡萄酒中4 g/L总糖含量的国家标准,且酒香悦人,口感纯正。更多还原

【Abstract】 Mulberry wine can be obtained using mulberry fruit as raw material by modern biological liquid fermentation technology and traditional technology.The main factors influencing mulberry wine fermentation including initial sugar content,p H value,yeast inoculation quantity,fermentation temperature and fermentation time were studied in this research.The results showed that the main fermentation process could be completed after 9 days under the conditions of initial fermentation mulberry juice sugar content as 24%,initial p H value as 3.4 ~ 3.8,yeast inoculation quantity as 6‰ ~ 8‰ and fermentation temperature as 25 ~ 28℃.Under these fermentation conditions,the residual total sugar content in mulberry wine was 3.8 g/L,which was less than the national standard of total sugar content in dry red wine of 4 g/L.The wine also had pleasant aroma and pure taste.更多还原