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蛇龙珠果醋醋酸发酵工艺研究

Guijun WU,Xiaoqian CHEN,Yongheng LIU

China Brewing（2018）

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Abstract
以恶臭醋酸杆菌(Acetobactor rancens)混浊变种AS1.41为发酵菌种,利用蛇龙珠葡萄皮渣发酵的葡萄酒进行醋酸发酵工艺探究.分别研究接种量、发酵温度、摇床转速、初始酒精含量对醋酸转化率的影响,随后设定了4因素4水平正交试验,对醋酸发酵工艺进行优化.结果表明:最佳醋酸发酵工艺为温度30℃,初始酒精含量7％vol,醋酸菌接种量8％,摇床转速170 r/min,在此条件下,醋酸转化率为92.26％,其主要影响因素为初始酒精含量和发酵温度.
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