大枣果酒发酵剂的筛选及发酵条件优化
Food Research and Development（2021）
Abstract
以大枣果浆为原料,酒精度、感官评分、抗氧化性等为指标,从6种酿酒酵母(BO2B、X16、F33、EC-118、帝伯士、FX10)筛选适合大枣果酒酿制的发酵剂,并对该发酵剂的发酵条件进行优化.对比分析6种发酵剂发酵过程中及发酵后大枣果酒的品质变化,发现F33酵母发酵能力强,适合制作大枣果酒.以感官评分为指标,采用正交试验法优化F33发酵条件,结果表明:发酵温度是影响大枣果酒感官品质的最主要因素,其次是发酵时间,两者均达到显著水平;第三是酵母接种量,最小是初始pH值,且后两者不显著.接种量0.6 g/L、初始pH4.0、26℃下发酵7 d,经验证试验,所得大枣果酒感官评分为90.2分,酒精度9.0％vol,说明此条件为F33酵母菌的最佳发酵条件.
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