干型苹果酒发酵工艺条件的优化

Optimization of the Fermentation Conditions of Dry Cider

摘要:

本文是以红富士苹果为原料，经打浆、护色、酶处理、调整成分、发酵、澄清等工艺生产干型苹果酒。通过单因素试验确定了防褐变和澄清的最佳条件为：打浆后加入0.1%柠檬酸和0.04% VC护色；添加0.25%壳聚糖于苹果酒中澄清24 h。通过正交试验得到苹果酒最佳发酵工艺条件为：初始糖度为20%，接种量为8%，发酵时间为10 d。最终得到的干型苹果酒呈浅黄绿色，澄清透明，酒体丰满，酸甜适中，具有悦人的苹果果香和清新的酒香。

Abstract:

Using the Ralls as raw materials, dry cider was produced by pulp beating, color-protecting, enzyme treating, composition adjusting, fermenting and clarifying. Through the single factor experiments, the best conditions of color-protecting and clarifying were the addition of 0.1% citric acid and 0.04% vitamin C after beating, the chitosan addition of 0.25% to apple wine and the treatment time of 24 hours. The experiment results had the best effect, By orthogonal experimental ascertained the best conditions for the process of cider as follows: initial sugar content of 20%, inoculums amount of yeast 8% and fermentation time of 10 days. After produced, the dry cider showed light yellow green and luster-transparent, and had the typical fruit aroma and enjoyable wine aroma, with perfect liquor body and vinegar-sweet taste.