【摘要】 研究以山楂为原料,比较了不同料液比、不同浸提温度、不同浸提时间对山楂成分的影响,以及酵母菌添加量、二氧化硫添加量、发酵温度、发酵液初始p H对发酵结果的影响,通过单因素和正交试验,得出山楂果酒的发酵优化条件:酵母接种量为0.02%,发酵温度为23℃,发酵液初始p H为3.5。此条件下发酵山楂酒的酒精度为10.9%,感官评分为88。最后探讨了澄清降酸处理对山楂酒品质的影响。更多还原

【Abstract】 The hawthorn fruit wine was fermented with the raw materials of fresh hawthorn. The effects of various fermentation conditions, different ratio of liquid to material, different extraction temperature, different effects of extraction time on hawthorn ingredients, and the quantity of sulfur dioxide, the adding amount of yeast, fermentation temperature, and initial p H, were analyzed. And the fermentation technological parameters were determined through the single factor and orthogonal experiment. The optimum conditions of processing technology were obtained: 0.02 % yeast inoculation quantity, fermentation temperature 23 ℃ and p H 3.5.Alcohol of hawthorn fruit wine under this condition was 10.9 %, the sensory score of 88. And the effect of drop acid treatment on the quality of hawthorn fruit wine was discussed.更多还原