发酵蟠桃酒的工艺研究

Process Optimization for the Fermentation of Flat Peach Wine

摘要:

本文是以新鲜蟠桃为原料对蟠桃酒制作工艺进行了优化，包括原料预处理工艺以及酒精发酵工艺，通过单因素实验和正交优化实验最终确定了制作蟠桃酒的最优工艺，原料预处理的最优工艺为在打浆后加入Vc，添加量为0.2%，最佳酶解条件是果胶酶4 g/L+纤维素酶13 U/g，在室温下酶解90 min后过滤，酒精发酵的最优工艺为：酵母添加量为0.04%，初始糖度为20，初始pH值为4.5，发酵温度22 ℃，最终得到蟠桃酒的酒精度达11.2。

Abstract:

Using fresh peach as raw material, a peach wine was produced and the production process was optimized, including pretreatment of raw materials and the alcohol fermentation process, through the single factor experiment and orthogonal optimization experiments. The optimal raw material pretreatment method was adding 0.2% VC after beaten. The optimum enzymatic treatment conditions were pectinase 4 g/L, cellulase 13 U/g, and enzymatic reaction 90 min at ambient temperature. After filtered, the materials were fermented and the optimal alcohol fermentation conditions were yeast dosage 0.04%, initial sugar content 20, initial pH 4.5 and fermentation temperature 22 ℃, under which the final peach wine alcohol content reached 11.2.