作　　者： ; ; (谭懂哲）;

机构地区： 中南林业科技大学食品科学与工程学院

出　　处： 《酿酒科技》 2009年第5期86-89,共4页

摘　　要： 利用酒精浸提可以减少果肉内大蒜素等活性成分在调配时与发酵酒的混合,可以降低活性成分损失,降低大蒜素等成分对活性酵母菌的抑制而降低发酵活力。探讨了不同果肉比例与10%麦芽汁混合酵母菌的发酵活力,通过测定CO2释放量和酵母菌数变化,利用不同浓度的蜂蜜来掩蔽大蒜酒的蒜臭味。利用正交试验,探讨了酒度、酸度和糖度对产品品质的影响。结果表明,10%大蒜果肉与10%麦芽汁进行混合作为初始发酵液可使活性干酵母具有很好的适应性,2%蜂蜜(质量分数)可以掩蔽大蒜酒蒜臭味。大蒜果酒的酒度16%vol、糖度12%、酸度0.4%。果酒中大蒜素的含量是0.25g/100g。 Ethanol extraction of garlic could reduce the mixture of active compositions such as allicin etc. in garlic with fermenting wine during the blending, decrease the loss of active compositions, and abate the inhibition of allicin on active microzyme （which would weaken fermenting activity）. In this paper, the fermenting acitivity of different garlic quantity with 10 % wort-mixed microzyme was investigated and different quantity of honey was used to conceal garlic smell of the wine through the measurement of CO2 releasing quantity and microzme number. Besides, the effects of alcoholicity, acidity and sugar content on garlic fruit wine quality were investigated by orthogonal experiments. The results showed that the best technical parameters were as follows： mixture of 10 % garlic fruit and 10 % wort as intial fermenting liquid （suitable for dry yeast）, 2 % honey could effectively conceal garlic smell, the proportioning of garlic fruit wine was 16 % alcoholicity, 12 % sugar content and 0.4 % acidity, the content of allicin in the produced garlic fruit wine was 0.25 g/100 g garlic wine.

关 键 词： 果酒 大蒜酒 酒精浸提 半发酵

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]