液态发酵法生产苹果果酒的工艺研究

摘要

选用徐州丰县大沙河苹果为原料,通过液态发酵法进行苹果果酒发酵工艺优化研究,确定苹果酒发酵的最佳工艺条件为:果胶酶添加量0.15%、蔗糖添加量24%、发酵剂添加量0.04%,发酵时间为5 d~7 d,温度为20℃;在最优工艺条件下得到的苹果酒呈浅黄绿色,酒香醇厚协调、酒体丰满爽口.同时对其产品检验结果与NY/T 1508-2007《农业行业标准绿色食品果酒》标准中各项指标进行对比均符合标准.%This study selected the xuzhou venture big shahe apple as raw material, through fermentation of ap-ple wine fermentation process optimization research, determined the optimum process condition for apple wine fermentation:pectinase adding amount 0.15%, sucrose content 24%, starter cultures to add quantity 0.04%, fermentation time for 5 days to 7 days, temperature was 20℃;under the optimal process conditions to get apple wine was pale yellow to green, wine was full-bodied coordination, full bodied and refreshing. At the same time the product inspection result and the NY/T1508-2007 《agricultural industry standards green food wine》in the standard comparing the indicators are up to the standard.