茶树花苹果酒的发酵工艺研究
详细信息Study on the fermentation technology of tea-flower cider
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摘要: 将茶树花加入苹果汁中进行发酵,研究茶树花苹果酒发酵工艺。在单因素实验的基础上,应用响应面分析法对茶树花苹果酒的发酵条件进行了优化,并确定最佳的发酵条件。结果表明,茶树花的添加量为苹果汁的1.0%(w/v)、酵母接种量12.5%(v/v)、初始糖度200g/L、果胶酶0.08g/L、温度27.0℃时,所制茶树花苹果酒色泽金黄,澄清透明无沉淀,具有浓郁的茶花香、酒香和果香,口感柔和,酒体醇和协调;各理化指标为:酒精度10.7%,可溶性固形物5.0%,还原糖2.32g/L,pH3.66,杂醇油397.89mg/L;是一种既风味独特又健康养生的低度果酒。Abstract: Tea-flower had been applied to ferment with apple juice to produce a novel cider-tea-flower cider. Based on the single factor experiment,a response surface method was further to optimize the fermentation condition. The results showed that when additive amount of the tea-flower amount to apple juice at 1.0%(w/v), inoculum volume of yeast 12.5% (v/v),initial sugar content 200g/L ,pectinase 0.08g/L and fermentation temperature at 27.0℃ ,the finished product was a golden,clear and transparent color without precipitation. It also had a rich tea floral and fruity bouquet and a soft and mellow body. Indicators of original tea-flower cider made from this way were alcohol content at 10.7% ,solid content at 5.00% ,reducing sugar at 2.32g/L,pH at 3.66,fusel oil at 397.89mg/L. It’s a healthy low alcohol cider with a unique flavor.
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