一株低产高级醇酵母菌在苹果酒酿造中的应用

An apple wine yeast with low production of higher alcohols

中文关键词:  高级醇  酵母菌  苹果果酒  酿造工艺

英文关键词:higher alcohols  yeast  apple wine  brewing techniques

中文摘要:

      目的 优化一株低产高级醇酵母菌发酵苹果酒的工艺条件。方法 采用一株低产高级醇的果酒酵母, 以红富士苹果为原料, 通过单因素试验和正交试验, 对影响苹果酒发酵的工艺参数进行优化。结果 最佳苹果酒酿造工艺为: 酵母液接种量5%, 果汁糖度18%, 发酵温度22 ℃; 经验证和对比, 该工艺条件有效控制了高级醇的含量, 比果酒酵母产的高级醇低, 为72 mg/100 mL。结论 本文对低醇苹果酒的酿造具有一定的指导意义。

英文摘要:

      Objective To optimize the brewing process using an apple wine yeast with low production of higher alcohols. Methods The red Fuji apple and yeast with low production of higher alcohols were used to optimize brewing parameters through single factor test and orthogonal experiment. Results The best process parameters were 5% yeast, 18% sugar, with brewing temperature 22 ℃. The higher alcohol content was 72 mg/100 mL in production, lower than that of wine yeast. Conclusion This paper contributes to the guidance of low alcohol apple wine brewing.