唐琳懿^1，2，靳春平¹，唐 江²，李峻峰²，刘达玉¹，邹 强^1*

（1.成都大学食品与生物工程学院，四川成都 610106；

2.安岳县柠檬科学技术研究所，四川资阳 641300）

摘要：为了改善柠檬和甘蔗混合发酵果酒的风味与口感，研究生香活性干酵母和果酒专用酵母混合接种发酵对柠檬甘蔗果酒的影响。确定混菌接种发酵柠檬甘蔗果酒的最佳工艺条件为生香活性干酵母提前12 h接种、混菌接种量0.7 g/L、生香活性干酵母与果酒专用酵母接种比例1∶6（m/m）、柠檬汁和甘蔗汁混合比例1∶2（v/v），在此条件下，柠檬甘蔗果酒的酒精度为12.1%vol，感官评分为87分。该研究为柠檬甘蔗果酒的混菌发酵提供理论依据。

关键词：柠檬；甘蔗；果酒；混菌发酵

中图分类号：TS262.7    文献标识码：A    文章编号：1674-506X（2022）03-0108-0005

Optimization of Fermentation Condition for Mixed Bacteria of Lemon-cane Wine

TANG Linyi^1，2, JIN Chunping¹, TANG Jiang², LI Junfeng², LIU Dayu¹, ZOU Qiang^1*

（1.College of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106, China;

2.Anyue Lemon Science and Technology Institute, Ziyang Sichuan 641300, China）

Abstract：In order to improve the flavor and taste of the mixed fermented fruit wine of lemon and sugar cane, the effect of mixed inoculation fermentation of aroma-producing active yeast and alcohol active dry yeast for fruit wine on mixed fruit wine of lemon and sugar cane was studied. The results determined that the optimal process conditions for mixed bacteria inoculation for fermenting lemon and sugarcane wine were as follows:inoculation of aroma- producing active yeast 12 hours in advance, the inoculation amount of mixed bacteria was 0.7 g/L, and the inoculation ratio of aroma-producing active yeast and alcohol active dry yeast for fruit wine was 1:6 (m/m), lemon juice and sugar cane juice in a mixing ratio of 1:2 (v/v). Under this condition, the alcohol content of lemon and sugar cane wine is 12.1% vol, and the sensory score is 87. This study provides a theoretical basis for the mixed fermentation of lemon and sugarcane wine.

Keywords：lemon; sugar cane; fruit wine; mixed cultivation

doi：10.3969/j.issn.1674-506X.2022.03-014

收稿日期：2022-03-28

基金项目：四川省重点研发项目（2019YFN0181，2021YFN0098）

作者简介：唐琳懿（1995-），女，硕士研究生。研究方向：食品工程类。

*通信作者：邹强（1982-），男，副教授。研究方向：食品科学与工程类的应用研究与开发。

引用格式：唐琳懿,靳春平,唐江,等.混菌接种发酵柠檬甘蔗果酒工艺条件优化[J].食品与发酵科技,2022,58(3):108-112.