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投稿时间：2021-07-12
投稿时间：2021-07-12
中文摘要: 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。
Abstract: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.
文章编号：202214019 中图分类号： 文献标志码：
基金项目:四川省科技厅项目（2019YFN0118）；四川轻化工大学人才引进项目（20187RCL25）
| 作者 | 单位 |
| 郑升海1，田树林1，王宇1，樊蓉1，龚大刚2，杜鸿2，曲都2，徐升东2，韩保林1* | 1.四川轻化工大学生物工程学院，四川 宜宾 644000；2.四川省阆州圣果酒业有限公司，四川 南充 637000 |
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