青梅酒生产工艺研究

Study on the Production Techniques of Green Plum Fruit Wine

研究青梅原汁含量、不同缓冲剂、不同碳源等因素对青梅原汁发酵的影响,得出青梅发酵酒生产的最适发酵工艺条件参数:青梅原汁50%,添加蔗糖22%,添加酒石酸钾调pH到3.3,95℃杀菌15s,25℃接种酵母,25℃发酵1d,再20℃发酵,添加150mg/L的果胶酶(citrozyme),硅藻土过滤,再微滤,成品青梅酒澄清透明、果香浓郁。(孙悟)

The effects of green plum raw juice content, different buffeting agents, and different carbon sources on the fermentation of green plum raw juice were studied and the optimal technical parameters for the fermentation were summed up as follows： 50 % green plum rawjuice, addition of 22 % cane sugar, addition of potassium tartrate to regulate pH value to 3.3, 15 h sterilization at 95 ℃, yeast inoculation at 25℃, 1 d fermentation at 25℃and then fermentation at 20℃, then addition of 150 mg/L citrozyme and diatomite for filtration and micorfiltration, the produced wine was clear and transparent with mellow fruit aroma.