火棘果酒生产工艺研究

Study on Processing Technology of Pyracantha fortuneana Fruit Wine

以火棘为主要原料,经过原料清洗、打浆除渣、成分调整、接种发酵、澄清过滤、灌装杀菌得到火棘果酒。对初始糖度、初始pH值、温度、接种量四个影响因素进行正交L9(34)试验,结果表明:初始糖度为18%,初始pH值为6,温度为28℃,接种量为0.6%是最佳的组合,发酵时间约3d;以明胶和单宁按1:1比例混合作为澄清剂,添加量为80mg/kg;陈酿温度控制在15℃左右,时间2～3个月;灌装后68℃、30min杀菌,可得果香浓郁、琥珀色泽、澄清透明的优质火棘果酒。

Pyracantha fortuneana fruit was used as raw material to produce wine by the steps of clearing,crushing,filtration,adjusting composition,inoculation,fermentation,defecation,aging,cooling,microfiltration,filling and pasteurization.The best fermentation process conditions determined through orthogonal test L9(34) are as follows:inoculation amount of yeast 0.6%,initial amount of sugar 18%,fermentation temperature 28 ℃,initial pH 6.0 and fermentation time around 3 days.Glutin mixed with tannin at the ratio of 1:...