摘要
研究以桑椹为主要原料,采用控温发酵技术酿制桑椹果酒的工艺流程。通过对比试验确定最佳工艺参数为:酵母为安琪酵母,发酵温度为20℃~23℃,发酵前果汁调糖至180g/L,发酵中SO2添加量控制在50mg/L^75mg/L,可用0.06%的皂土直接澄清。对工序中影响产品质量的其它因素进行了分析探讨。
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process. Through the compared trials, the optimal processing parameter and some factors affecting product quality have been determined. Temperature was 20~23℃, sugar content was adjusted to 180 g/L before fermentation, the SO2 addition was 50~75 mg/L, 6/10000 diatomite was used for clarification. Other factors affecting product quality were also discussed.
出处
《中国酿造》
CAS
北大核心
2005年第4期62-64,共3页
China Brewing
关键词
桑椹
酿造
果酒
工艺技术
mulberry
brewing
fruit wine
processing technology
