摘要
以广东云浮郁南县优质成熟本地桑葚为原料,经过破碎打浆,在较低的pH果胶酶进行低温酶解;再加入葡萄酒酵母、发酵红曲和乳酸链球菌素进行混合控温发酵;陈酿,得到原酒液;通过对原酒液进行澄清、后处理等步骤即可得到"巴伦比"桑葚酒。该桑葚果酒呈宝石红色,澄清,无明显悬浮物和沉淀物,具有浓郁和谐的原果实果香和酒香,口感醇厚、丰满,桑葚红色素稳定性好,风格独特。
Taking high-quality and mature local mulberries in yunfu yunan county,guangdong province as raw materials,through crushing and beating,pectinase hydrolysis at low temperature at a lower pH value; Wine yeast,red yeast and streptococcus lactis were added to control temperature fermentation. Aging to obtain the original liquor; "Barenby" mulberry wine can be obtained by clarifying and reprocessing the original liquor. This mulberry wine is ruby red,clear,without obvious suspended and precipitate,with strong and harmonious original fruit aroma and wine aroma. The taste is mellow and full,with good stabilityofmulberryred pigment and unique style.
作者
黄星源
杨清群
刘功良
赵翾
黄星才
姚建华
朱振雄
谢永巧
HUANG Xingyuan;YANG Qingqun;LIU Gongliang;ZHAO Xuan;HUANG Xingcai;YAO Jianhua;ZHU Zhenxiong;XIE Yongqiao(Guangdong Brunbi Winery Co.Ltd.,Yu'nan 527100,Guangdong,China;College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;Yunfu City Food and Drug Inspection Institute,Yunfu 527300,Guangdong,China)
出处
《酿酒》
CAS
2018年第6期107-109,共3页
Liquor Making
基金
2016年广东省研究生教育创新计划资助项目-示范基地(粤教研函[2016]39号)
