草莓酿酒特性和人工加糖发酵工艺的研究

食品科学 ›› 2003, Vol. 24 ›› Issue (5): 102-106.

草莓酿酒特性和人工加糖发酵工艺的研究

马子骏, 林瑛影, 王阳光, 范德康, 朱雷娜

浙江万里学院生物技术研究所，浙江大学食品科技系，宁波市农产品加工技术重点实验室

出版日期:2003-05-15 发布日期:2011-12-13

Study on Characteristics of Sugar-added Fermentation of Strawberry Brew

MA Zi-Jun, LIN Ying-Ying, WANG Yang-Guang, FAN De-Kang, ZHU Lei-Na

Online:2003-05-15 Published:2011-12-13

摘要/Abstract

摘要： 研究表明,草莓果实无皮无核,酸甜爽口,香型独特,原料丰富,适于酿酒。但草莓糖分低,自然发酵的草莓酒酒度低,易污染酸败。采用葡萄酒活性干酵母和加糖发酵可以显著提高草莓发酵酒的酒度和品质,11项技术质量指标优于自然发酵。添加SO260～80mg/L原液可以有效控制杂菌污染。发酵温度21～23℃比较适宜。本文提供了草莓发酵酒人工加糖发酵生产工艺流程。

关键词: 草莓, 酿酒, 加糖发酵

Abstract: The results showed that the strawberry was a good material suitable for brewed wine because of no peels and kernels,while the favor taste and unique fragrance were abundant in sources. But the brewed wine of strawberries during natural fermenta-tion yielded less alcohol and was easly contaminated.The reason was due to lack of enough sugars in strawberries. The alcohol contentsand qualities of brewed wine of strawberries were significantly improved during forced fermentation by adding dry and active grapeyeasts and sugars. Moreover, the results were better in 11 quality indexes than those during natural fermentation. The growth ofother bacteria was availably restrained with 6080 mg/L SO2 added into the fermentable liquid. The fermentation of strawberrieswas optimum at the temperature 21～23℃. The forced fermentable process of strawberries with sugars was investigated in thisarticle.

Key words: strawberry, brewed wine, forced fermentation with sugars

马子骏, 林瑛影, 王阳光, 范德康, 朱雷娜. 草莓酿酒特性和人工加糖发酵工艺的研究[J]. 食品科学, 2003, 24(5): 102-106.

MA Zi-Jun, LIN Ying-Ying, WANG Yang-Guang, FAN De-Kang, ZHU Lei-Na. Study on Characteristics of Sugar-added Fermentation of Strawberry Brew[J]. FOOD SCIENCE, 2003, 24(5): 102-106.

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