摘要
以重庆綦江地区野木瓜为原料，对其果酒发酵特性进行研究。确定最佳工艺条件为：果胶酶用量0.02%，45℃条件下处理果汁3～4 h，偏重亚硫酸钾添加量为100 mg/kg。发酵木瓜汁糖浓度为22%，pH值为4，添加0.1%的酵母进行果酒发酵，主发酵温度为22℃，后发酵温度为15℃，澄清用明胶添加量为0.35 g/L；所得低度野木瓜发酵酒色泽金黄、果香优雅、诸味协调。
The fermenting characteristics of Stauntonia chinensis DC wine （using Stauntonia chinensis DC grown in Qijiang, Chongqing as raw materials） were investigated. And the best technical parameters were summed up as follows：0.02% pectinase added in the juice at 45℃for 3 or 4 h treatment, then 100 mg/kg potassium sulfite added, sugar concentration adjusted to 22%,pH 4, then 0.1%yeast added for the fermenta-tion, primary fermentation temperature was at 22℃,and post-fermentation was at 15℃,and the use level of gelatin was 0.35 g/L for wine clari-fication. Under the above conditions, the produced low-alcohol wine was golden yellow in color with elegant fruit aroma and harmonious taste.
出处
《酿酒科技》
2015年第5期83-85,93,共4页
Liquor-Making Science & Technology
基金
重庆市科委应用开发项目"皱皮木瓜发酵酒品质提升与产业化"(立项编号:cstc2013yykf B0174)
关键词
野木瓜
野木瓜果酒
发酵
工艺
果酒
Stauntonia chinensis DC
Stauntonia chinensis DC wine
fermentation
technology
fruit wine
