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投稿时间：2019-09-07
投稿时间：2019-09-07
中文摘要: 该文研制一款发酵型百香果酒，重点对发酵工艺进行优化。首先通过单因素试验考察接种量、发酵温度及发酵液初始pH值3个重要因素对发酵液糖度变化的影响，确定适宜的参数范围。然后在此基础上设计正交试验考察各因素对酒体感官品质的影响。最优发酵工艺参数为：酵母接种量为体积百分比1.8%、发酵温度为20℃、发酵液初始pH值为3.6，在此条件下获得的百香果酒感官评分最高。经质量检测，产品酒精度为11.5%Vol，感官品质良好。
Abstract:A fermented passion fruit wine was developed，and the focus was on optimizing the fermentation process.Firstly，the effects of three important factors of inoculum size，fermentation temperature and initial pH of fermentation broth on the change of sugar content of fermentation broth were investigated by single factor test，and the suitable parameter range was determined.Then，an orthogonal test was designed to investigate the effects of various factors on the sensory quality of the wine.The optimal fermentation process parameters were as follows：yeast inoculum was 1.8%by volume percentage，fermentation temperature was 20℃，and initial pH of fermentation broth was 3.6.The sensory score of the passion fruit wine obtained under this condition was the highest.After quality inspection，the product showes an alcohol content of 11.5%Vol and good sensory quality.
keywords: fermentation passion fruit passion fruit wine process optimization fermentation conditions orthogonal test
文章编号：202016026 中图分类号： 文献标志码：
基金项目:广西自然科学基金项目青年基金项目（2016GXNSFBA380073）；广西壮族自治区中青年教师基础能力提升项目（KY2016YB250）；广西高等学校高水平创新团队及卓越学者计划项目（桂教人[2014]7号）；广西高校大学生创新创业计划项目（202010594207）
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