摘要
以广东云浮郁南县优质成熟黄橄榄为原料,经低温破碎处理得到橄榄果浆,向橄榄果浆中分别加入酯化根霉、果胶酶和纤维二糖酶于低温下进行糖化和酶解,然后加入酵母、安清酶、脱酚明胶进行控温发酵,得到发酵原酒液;再加入陈酿剂进行低温陈酿,经二段变温澄清处理即得发酵型橄榄酒。该发酵型橄榄酒酒体丰满、呈金黄色、晶莹剔透、色素稳定性好,同时具有浓郁和谐的原果实果香和酒香、余味甘甜、风味独特。
The high-quality mature yellow olives in Yunfu Yunan County of Guangdong Province was used as raw material,and the olive pulp was obtained by low-temperature crushing.The esterifying Rhizopus,pectinase and cellobiase were added to the olive pulp respectively for saccharification and enzymolysis at low temperature,and then yeast,Anqing enzyme and dephenolized gelatin were added for temperature controlled fermentation to obtain the original fermentation liquor;then aging agent was added for low-temperature aging,The fermented olive wine was obtained by two-stage temperature change clarification.The fermented olive wine is full-bodied,golden yellow,crystal clear and has good pigment stability.At the same time,it has rich and harmonious original fruit and wine flavor,sweet aftertaste and unique flavor.
作者
黄星源
姚建华
黄星才
HUANG Xingyuan;YAO Jianhua;HUANG Xingcai(Guangdong Xingyao BiotechnologyCo.Ltd,Yu'nan 527199,China)
出处
《酿酒》
CAS
2020年第4期56-59,共4页
Liquor Making
基金
2019郁南县科技计划产学院项目经费20万-发酵型无核黄皮果醋、无核黄皮白酒关键技术研究及应用,项目编号:(郁科〔2019〕8号)。
关键词
优质黄橄榄
低温破碎
糖化和酶解
二段变温澄清
发酵型橄榄酒
high quality olive
low temperature crushing
saccharification and enzymolysis
two-stage variable temperature clarification
fermented olive wine
