欧李干白酒加工原辅料筛选技术研究

Study on Material Selection for Production of High Quality Cerasus humilis Wine

以欧李为原料,从发酵菌种、生物酶种类和水解条件、欧李品种及原料处理方法进行研究。结果表明:选择果皮金黄色欧李为原料,烫漂1min后去皮打浆,加入200mg/L的ICV酵母菌种,用0.1%果胶酶Ⅱ30℃酶解1h,作为欧李干白酒生产中的原辅料筛选技术。

The effects of yeast species,pectinase types,hydrolysis conditions of pectinase,material disposal process of Cerasus humilis on its dry white wine production were investigated. A suitable material selection technology of dry white wine was determined in this study. The results showed that the suitable material selection and processing are as follows: selecting Cerasus humilis with yellow seedcase as material,blanching juice for 1 min,and then flaying and beating,adding 200 mg/L active dry yeast ICV and addi...