摘要
以野生红树莓为原料,采用CO2浸渍发酵法酿造新型红树莓果酒。探究CO2浸渍工艺对红树莓果酒品质的影响。对CO2浸渍时间和浸渍温度2个因素进行了研究,同时与传统发酵法进行了对比。结果表明,CO2浸渍法最佳的浸渍时间为5 d,浸渍温度为26℃。浸渍法酿造的果酒酒精度为12.8%vol,酸度为9.86 g/L,明显低于传统发酵果酒酸度;果酒色泽为酒红色,酒香浓郁,口感柔和圆润。
Raspbery wine was fermented after carbonic maceration using wild raspberry in this study to research the effect of carbonic maceration on quality of raspberry wine. The results showed that the optimal macerated time and optimal macerated temperature were 5 days and 26 ℃ , respectively. After macerated under the optimal conditions, the alcohol degree of the fermented raspberry wine reached 12.8 % vol, and acidity was 9.86 g/L, and the acidity was significantly lower than that of traditional fermentation wine. The raspberry wine obtained herein was bright red, aroma-rich and tasty enjoyable.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第8期93-96,共4页
Food and Fermentation Industries
基金
东北林业大学基金项目(11102250003)
关键词
CO2浸渍法
红树莓
果酒
品质
carbonic maceration, raspberry, fruit wine, quality
