红枣酒的生产工艺

Processing technique on wine of jujube

经过烘烤和皂土澄清,红枣酒具有浓郁的枣香和良好的稳定性.在所选用的3种澄清剂中,皂土的澄清效果最好,其最佳用量为0.08 %.在红枣浸泡过程中加入30 mg/L SO2,浸泡24 h,加热蒸煮40 min,以及在枣汁发酵过程中添加SO2 120 mg/L,在25～28 ℃下发酵约4 d,可明显减少枣果中丰富的维生素C的损失,成品酒酒精度略有降低,滴定酸含量增加.

The wine had strong jujube aroma produced by roast and good stability with clarified bentonite. Bentonite had the best clarification effect in three clarifiers used. The optimal added level of bentonite was 0.08 % of the total amount of jujube wine. The loss of vitamin C in wine was controlled significantly when added SO2 30 mg/L in the soak liquor of raw material, soaked for 24 h and then kept boiling for 40 minutes, and added SO2 120 mg/L in jujube juice during fermentation at 25~28 ℃ for about 4 days. The alcohol content in wine was reduced a little, and the titration acid content was increased when compared with that without SO2 treated.