摘要
在柿子果酒生产中加入大曲以降解果胶、提高出汁率,采用正交试验筛选最佳工艺,并进行比较,结果表明,大曲加入量6%、温度45℃、时间4h时,大曲法可提高镜面柿出汁率。对原料采用带皮渣发酵7d后分离皮渣,以低于23℃低温酿造出的镜面柿果酒,酒精度12%～14%(vol),酸度0.4g/100mL～0.6g/100mL,单宁<0.03g/100mL,酒色呈黄褐色、晶莹透明、酒香幽雅,具有镜面柿固有香气,酒体完整。
Daqu was used to degrade pectin and improve juice yield in the production of persimmon wine. The optimal conditions were determined by orthogonal experiment. The results showed that addition of 6% Daqu and treated at 45 ℃ for 4 h can increase the juice yield. Pomace was separated after 7 d fermentation and continue to ferment at lower than 23℃. By applying the strategy, it was found that alcohol content of persimmon wine reached 12%-14%（vol）, acidity degree was 0.4 g/100 ml-0.6 g/100 ml and tannin concentration was lower than 0.03 g/100 ml. The final product tasted full and was brown, glittering-translucent and persimmon characteristically aromatic.
出处
《中国酿造》
CAS
北大核心
2008年第6期94-96,共3页
China Brewing
关键词
镜面柿汁
大曲
酒用酵母
发酵
Diospyros Howiijuice
Daqu
wine yeast
fermentation
