摘要:
以七、八成熟黄皮为原料,研究不同发酵工艺对黄皮果酒的影响。通过单因素实验、正交实验、感官品评和理化指标检测分析,确定其生产工艺为:黄皮破碎后,调节初始含糖量为18%,初始pH4.0,大曲和果酒酵母总接种量为1.0g/L,其中大曲和葡萄酒干酵母质量比为1∶2,发酵温度为35℃,发酵时间为9d;再经陈酿、澄清、除菌过滤得黄皮果酒。成品果酒酒体深黄色,口感醇厚,甘甜爽口,保持了黄皮果的特征香味,有独特的风味,其酒度为6～9%vol,总糖(g/L,以葡萄糖计)≤3,总酸(g/L,以柠檬酸计)为6.0～8.0。
关键词:
-
果酒;
/
-
黄皮;
/
-
大曲;
/
-
果酒酵母;
/
-
发酵;
Abstract:
The effects of different fermentation technology on the quality of Clausena lansium fruit wine (produced by matured and Clausena lansium) were studied.The optimum production conditi -ions were determined by single factors and orthogonal experiments, sensory evaluation and physio-chemical indexes measurement. The results were as follows:after breaking of Clausena lansium, adapt initial amount of sugar to 18% , initial pH4.0, inoculation amount of yeast 1.0g/L, ratio of da qu and fruit wine yeast 1∶2. Under the temperature 35℃ , Clausena lansium fruit was fermented for 9d. Then, the fruit wine was further brewed through later fermentation, clarifying and sterilization.Under above conditions, the Clausena lansium fruit wine was produced in the color of dark yellow, liquor taste, pretty sweet, and had special coordinated fragrant smel1 of Clausena lansium fruit and maintained the merapeutic Values of the fruit. The fruit wine was found that alcohol content of persimmon wine reached 69%vol, total amount of sugar (glucose) ≤3g/L, total acid (citric acid) 6.0～8.0g/L.
下载:
