摘要
参照较为成熟的葡萄酒酿造工艺进行三叶木通果酒的酿造,以期为生产实际提供参考。以三叶木通果实为原料,将其打浆、去籽、过滤后,选用陈酿型干红葡萄酒专用酵母进行发酵酿造三叶木通果酒。研究表明,发酵温度23~28℃,主发酵时间9 d,果胶酶用量20 mg/L,SO2用量50 mg/L,调整果浆的糖度至22%,酵母接种量0.2 g/L,皂土用量0.8 g/L,得到成品三叶木通果酒。成品酒液清亮透明,酒色淡黄,无悬浮物,酒香浓郁;酸度为10.61 g/L,多酚含量0.116 mg/m L,并具有良好的自由基清除活性。
Grape wine production technology was given in this study for the reference of the production of Akebia trifoliata wine. After mashing, seeding, and filtration of Akebia trifoliata fruit, yeast exclusively used for aged dry wine was used for the fermentation of Akebia trifoliata wine. The results showed that, the optimum fermentation temperature was at 23-28 ℃, chief fermentation time was 9 d, the use level of pectinase was 20 mg/L, the use level of SO2 was 50 mg/L, sugar content of fruit pulp adjusted to 22 %, yeast inoculating quantity was 0.2 g/L, and the use level of bentonite was 0.8 g/L. The produced Akebia trifoliata wine was bright and transparent, yellowish in color with rich aroma. Its acidity was 10.61 g/L and its polyphenol content was 0.116 mg/m L. Besides, it had good radical scavenging activity.
出处
《酿酒科技》
2016年第5期89-91,共3页
Liquor-Making Science & Technology
基金
湖南文理学院大学生创新创业研究项目(ZD1411)
湖南省常德市联合基金项目(2015JJ5008)
关键词
三叶木通
果酒
酿造工艺
抗氧化活性
Akebia trifoliata
fruit wine
production technology
antioxidant activity
