摘要
为有效提高苹果精深加工技术水平,以富士苹果为原料,通过控制苹果白兰地发酵时间、发酵温度、酵母菌接种量、蒸馏温度、酒度等相关技术指标,对苹果白兰地的酿造工艺进行初步研究。结果表明:在苹果酒发酵的整个过程中,前3d酒度、糖度和可溶性固形物含量变化比较明显,3d后发酵速度变缓,进入稳定发酵阶段。待果酒中的糖分基本消耗完全时,发酵停止。而在整个发酵过程中,苹果酒的酸度变化不大。经发酵、蒸馏、陈酿等工艺,酿造出的成品苹果白兰地酒精度(20℃)为52%~53%Vol;总酸(以苹果酸计)为0.4~0.5g·100mL^-1;总糖(以葡萄糖计)在0.2~0.4g·100mL^-1;可溶性固形物≥5.9%。酒体色泽金黄,有光泽,澄清透明,滋味甘美、绵软、醇厚,香气纯正、优雅、自然。
In order to effectively improve apple processing technology,the fermentation technology of apple brandy was studied by controlling the fermentation time,fermentation temperature,yeast inoculation,distillation temperature and alcohol content of apple brandy with Fuji apple as raw material.The results showed that the alcohol content,sugar content and soluble solids content of Fuji Apple changed obviously in the first three days during the whole fermentation process.After three days,the fermentation speed slowed down and entered a stable fermentation stage.Fermentation stopped when sugar in fruit wine was basically consumed.During the whole fermentation process,the acidity of cider did not change much.After fermentation,distillation and aging,the alcoholicity of brandy was 52%-53% vol at 20 ℃,the total acid(in malic acid) was 0.4- 0.5 g ·100 mL -1 ,the total sugar(in glucose) was 0.2-0.4 g ·100 mL -1 ,and the soluble solids were more than 5.9%.The wine has golden color,luster,clarity and transparency,sweet,soft and mellow taste,pure,elegant and natural aroma.
作者
叶万军
宋丽娟
刘畅
肖庆会
张经常
陈燕芳
YE Wan-jun;SONG li-juan;LIU Chang;XIAO Qing-hui;ZHANG Jing-chang;CHEN Yan-fang(Horticultural Branch of Heilongjiang Academy of Agricultural Sciences,Harbin 150069,China;Xinjiang Production and Construction Corps Tenth Division Agricultural Science Research Institute,Beitun 836000, China;Institute of Agricultural Remote Sensing and Information,Heilongjiang Academy of Agricultural Sciences,Harbin 150010, China;Mudanjiang Branch of Heilongjiang Academy of Agricultural Sciences,Mudanjiang 157000,China)
出处
《黑龙江农业科学》
2019年第6期106-108,112,共4页
Heilongjiang Agricultural Sciences
关键词
苹果白兰地
酿造
蒸馏
陈酿
apple brandy
brewing
distillation
ageing
