沙棘红曲酒发酵工艺的优化

Optimization of fermentation technology of seabuckthorm red wine

摘要: 以新鲜的沙棘为原料榨汁,接入活化好的酵母,并加入一定量的红曲共同制备沙棘红曲果酒。通过单因素实验、正交实验确定其最佳的发酵工艺,结果表明:发酵温度为28 ℃,初始糖度为22%,红曲添加量为24%,酵母接种量为8%,所得酒样的酒精度在11%±0.5%vol,酸度适宜,色泽鲜红、透明,具有沙棘的果香味。同时利用GC-MS/MS检测了酒中的香气成分,沙棘红曲酒中醇类物质最多,酯类和酸类物质次之。

Abstract: Seabuckthorm red wine was produced by fresh seabuckthorm juice,red koji,angel yeast. The fermentation process was optimized by single-factor experiment and orthogonality experiment. The results showed that the best fermentation conditions were temperature 28 ℃,22% sugar,red koji inoculation dose 24%,angel yeast inoculation dose 8%,11%±0.5%vol of fruit wine was obtained which included clear,stylish and had a pure taste. At the same time,volatile flavor components was analyzed by GC-MS/MS,alcohols were the most,esters and acids were secondary.