云南咖啡果发酵型果酒的酿造

Study on the wine brewing technology of coffee pulp grown in Yunnan province

摘要: 以新鲜咖啡果肉为原料,通过正交实验及响应面分析,对其果酒酿造过程的前处理工艺及发酵工艺进行优化。结果表明:前处理最优条件:纤维素酶添加量0.1%,35℃酶解3 h,此时可溶性固形物含量变化可达1.7%;咖啡果果酒酿造最优工艺条件为:酵母接种量7.5%,发酵温度29℃,初始糖度22%,发酵7 d,在此条件下酒精度可达10.8%。酿制的咖啡果果酒呈深琥珀色,咖啡果香浓郁,滋味纯正且咖啡因的含量为34.3 mg/L。

Abstract: Coffee pulp was used as material.Orthogonal test and response surface as an approach were to optimize the conditions of pretreatment and fermentation process.The results showed that: the optimum pretreatment conditions were as follows: additive amount of cellulase as 1%, enzymolysis temperature of 35 ℃, hydrolysis time of 3 h, and the content of soluble solids change the most of 1.7%.The optimized fermentation conditions were as follows: inoculums size of yeast 7.5%, the sugar degree of fermentation 22%, fermentation temperature 29 ℃, and the fermentation time for 7 d as well as the alcohol content about10.8%.The coffee pulp fruit wine possessed amber, rich coffee flavor and clarity.The content of caffeine was 34.3 mg/L.