摘要
本实验筛选优质沙田柚,榨汁后的果汁在90℃浓缩,以增加自身糖度,0.42%的柚苷酶脱苦,添加红枣、肉苁蓉果汁为原料,以葡萄酒酵母为发酵菌,28℃~30℃条件下发酵2d^3d,转为14℃~20℃低温环境下发酵25d^30d。酿造出的柚子果酒酒体是棕红色,清亮透明,香气优雅,酒香浓郁,口感纯正,酒精度低,营养丰富,具有饮用滋补双重作用。
Shatian pomelo juice was oncentrated under 90℃ to increase the sugar and wipe off its bitter with 0.42% naringinase. Then, red jujube juice and cistanche juice were taken into the shatian pomelo juice as the raw materials. Grape wine yeast was added, fermented within 2d-3d at 28℃-30℃ and then within 25d-30d at 14℃-20℃. The finished sanitary ratafia was brown red, transparent, elegant and fragrant. It has pure taste with low alvo- hol and rich nurtrition as important corroborant effect.
出处
《中国酿造》
CAS
2013年第7期137-140,共4页
China Brewing
基金
武陵山区研究中心开放基金(WLYF2012002)
关键词
沙田柚
红枣
肉苁蓉
复合果酒
shaddock
red dates
desertliving cistanche
composite wine
