新疆哈密红枣酒酿造工艺研究

Study on Brewing Process of Wine with Dried Jujube from Hami Area of Xinjiang

以新疆特产哈密大枣为原料,研究枣酒发酵生产工艺。结果表明,红枣酒采用在含还原糖20%的红枣清汁接种发酵的发酵工艺。在红枣发酵酒酵母种类选择研究中,对葡萄酒酵母干红B、葡萄酒酵母AL41、安琪葡萄酒高活性干酵母等酵母的发酵结果进行比较,结果表明:无论是对酒度的测定,还是通过对透光率的测定,均确定葡萄酒酵母AL41为红枣发酵酒的最适酿酒酵母,最优发酵条件为SO2添加量80mg/L、干酵母添加量0.3%、发酵温度25℃、发酵时间13d。发酵原酒经澄清过滤后得到酒精含量为10%(V/V)的红枣酒。

The jujube wine was fermented in the jujube juice,which contains 20% reducing sugar. A comparison study of different yeast as wine yeast dry red B,wine yeast AL41,Angel brand high active dry wine yeast and so on,indicated that wine yeast AL41 is the most suitable yeast for wine brewing,under different tests. The optimum brewing conditions are as follows: SO2 quantity 80 mg/L,dry yeast quantity 0.3%,fermentation temperature 25 ℃ and fermentation period 13d. The jujube wine with 10% alcohol degree was obtaine...