作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《酿酒科技》 2007年第7期114-117,共4页

摘　　要： 以“黑叶”荔枝原汁为原料,研究了不同活性干酵母菌种、不同发酵工艺对荔枝酒发酵的影响,研究了荔枝酒的澄清工艺,分析了荔枝酒发酵前后的糖酸变化。结果显示,荔枝酒的较优发酵菌种为DV10,较适发酵温度为20℃,添加偏重亚硫酸钾对防止褐变无效果,采用50mg/L壳聚糖可获得较好的澄清效果。发酵后残余的糖为果糖,含量小于4g/L,发酵结束后苹果酸有所下降而乳酸有所增加,发酵过程可能存在苹果酸乳酸发酵。 ＂Heiye＂ lychee juice was used as raw materials to study the effects of different AADY and different fermentation techniques on the fermentation of lychee fruit wine. Besides, the clarification techniques of lychee fruit wine and the change of sugar content and acid content before and after the fermentation were also studied. The results showed that the best yeast was DV10 and the optimum fermentation temperature was at 20 ℃ and the addition of 50 mg/L chitosan could achieve the best clarifying effects but the addition of K2S2O5 could not prevent wine browning. The residual sugar after the fermentation was fructose and its content was less than 4 g/L. After the fermentation, lactic acid content increased and malic acid content dropped, which meant malolactic fermentation might happen in the fermentation process.

关 键 词： 果酒 荔枝酒 荔枝汁 酵母 发酵

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]