利用自选酵母酿造鸭梨酒

摘要

Self-selected yeast GY was used to produce pear wine, and the optimum fermentation conditions were determined by orthogonal test as follows： the addition of 50 mg/L SO2 could not only inhibit the growth of sundry bacteria but also prevent the browning of pear juice, fermentation temperature was at 25 ℃, yeast inoculating quantity was 1 ×10^7cell/mL, and the initial pH value was 4.0. Under the above conditions, the produced pear wine had full wine body and good taste and enjoyable aroma.%利用自选产香酵母GY酿造鸭梨酒，应用正交试验对其酿造工艺进行了优化。结果表明，在鸭梨汁中添加50mg／L的S02既能抑制杂菌生长，又可以防止鸭梨汁的褐变；正交试验优化发酵条件为：温度25℃，接种量为1×10^7cell／mL，初始pH值为4．0，该条件下酵的鸭梨酒香气较突出，酒体较丰满，风味较好。