混合果酒酿造工艺研究
|
摘要
以新鲜香橙、蜜桔和蜜柚为原料,研究混合果酒的酿造工艺,通过单因素试验,考察不同干酵母添加量,初始发酵糖度,发酵温度及偏重亚硫酸钾添加量对混合果酒的酒精度和品质的影响。经过L9(34)正交试验,优化得出主发酵温度18℃,干酵母添加量7 g/L,偏重亚硫酸钾0.16g/L,按1∶1添加白糖和冰糖,调初始糖度20°Bx的条件下可酿制出优质混合果酒。
Using fresh orange, tangerine and sweet pomelos as raw materials, the brewing technology of mixed fruit wine was studied. Through single factor experiment, the effect of different dry yeast addition, initial sugar concentration, fermentation temperature and potassium metabisulfite addition on alcohol content and fruit wine quality was investigated. Through L9(34) orthogonal test, the optimized condition for mixed fruit wine fermentation was determined as follows: main fermentation temperature 18 ℃, dry yeast addition 7 g/L, potassium metabisulfite addition 0.16 g/L, white sugar and rock candy ratio 1∶1, initial sugar content 20 °Bx. Under this condition, the wine acquired was good in quality.
Using fresh orange, tangerine and sweet pomelos as raw materials, the brewing technology of mixed fruit wine was studied. Through single factor experiment, the effect of different dry yeast addition, initial sugar concentration, fermentation temperature and potassium metabisulfite addition on alcohol content and fruit wine quality was investigated. Through L9(34) orthogonal test, the optimized condition for mixed fruit wine fermentation was determined as follows: main fermentation temperature 18 ℃, dry yeast addition 7 g/L, potassium metabisulfite addition 0.16 g/L, white sugar and rock candy ratio 1∶1, initial sugar content 20 °Bx. Under this condition, the wine acquired was good in quality.
引文
[1]谢婧,宋新辉,许少丹.柚子活性成分的研究进展[J].广州化工,2013(7):14-16.
[2]高彦祥,陈静,吴伟莉,等.吸附树脂在柑橘汁脱苦中的应用[J].饮料工业,2005(3):1.
[3]王岚,夏冰冰,张学峰,等.桔子果酒酿造工艺研究[J].中国酿造,2008,27(21):96-99.
[4]李华,王华,袁春龙,等.著葡萄酒工艺学[M].北京:科学出版社,2007.
[5]陆东和,何志刚,林晓姿.果酒浑浊原因及澄清技术[J].福建果树,2002(2):16-17.
[6]励建荣,梁新乐,王向阳,等.柑橘类果汁脱苦技术[J].食品与发酵工业,1999(7):55-57.
[7]谢邦祥.新型柑橘酒的开发与研究[J].四川食品与发酵,2001(12):20-23.
[8]奚惠萍.中国果酒(1版)[M].北京:中国轻工出版社,1995.
[9]黄发新,王贵明.活性干酵母在菠萝白兰地酿造中的应用研究[J].酿酒科技,1997(6):55-56.
[10]高瑞伦,范志刚,王俊芳,等.果酒败坏的成因及其防治研究[J].酿酒科技,2005(2):67-70.
[11]叶顺君,蒲彪.枇杷果酒酿造工艺研究[J].酿酒,2007(1):34.
[12]李南薇,刘长海,周婉晖.柚子果酒生产工艺研究[J].中国酿造,2009,28(12):1-3.
[13]白镇江.为发展果酒助力[J].中国酒业,2004(1):26-28.
[14]冯远彬,程显好,立江.樱桃果酒发酵工艺研究[J].中国酿造,2008,27(3):90-92.
[15]郝行舟,李春生.正交试验设计方法在实验设计中的应用[J].河南交通科技,1999(6):26-28.
[2]高彦祥,陈静,吴伟莉,等.吸附树脂在柑橘汁脱苦中的应用[J].饮料工业,2005(3):1.
[3]王岚,夏冰冰,张学峰,等.桔子果酒酿造工艺研究[J].中国酿造,2008,27(21):96-99.
[4]李华,王华,袁春龙,等.著葡萄酒工艺学[M].北京:科学出版社,2007.
[5]陆东和,何志刚,林晓姿.果酒浑浊原因及澄清技术[J].福建果树,2002(2):16-17.
[6]励建荣,梁新乐,王向阳,等.柑橘类果汁脱苦技术[J].食品与发酵工业,1999(7):55-57.
[7]谢邦祥.新型柑橘酒的开发与研究[J].四川食品与发酵,2001(12):20-23.
[8]奚惠萍.中国果酒(1版)[M].北京:中国轻工出版社,1995.
[9]黄发新,王贵明.活性干酵母在菠萝白兰地酿造中的应用研究[J].酿酒科技,1997(6):55-56.
[10]高瑞伦,范志刚,王俊芳,等.果酒败坏的成因及其防治研究[J].酿酒科技,2005(2):67-70.
[11]叶顺君,蒲彪.枇杷果酒酿造工艺研究[J].酿酒,2007(1):34.
[12]李南薇,刘长海,周婉晖.柚子果酒生产工艺研究[J].中国酿造,2009,28(12):1-3.
[13]白镇江.为发展果酒助力[J].中国酒业,2004(1):26-28.
[14]冯远彬,程显好,立江.樱桃果酒发酵工艺研究[J].中国酿造,2008,27(3):90-92.
[15]郝行舟,李春生.正交试验设计方法在实验设计中的应用[J].河南交通科技,1999(6):26-28.