摘要
对猕猴桃汁的制取、澄清及猕猴桃清汁发酵酿制干酒的工艺进行了研究。结果表明,在制汁过程中加入适量的果胶酶、SO2和澄清剂,可获得透光率达85%以上的猕猴桃澄清汁;加入葡萄酒酵母在20～25℃下发酵,可获得色泽黄绿、果香浓郁、口味协调、酒体厚实的猕猴桃干酒。
The preparation and clarification of kiwi juice and the production technology of kiwi dry wine by the fermentation of kiwi clear juice were studied, The results indicated that the addition of adequate quantity ofpectase, SO2 and claritier in juice-making could produce kiwi clear juice with its light transmittance above 85 % and then grape wine yeast was added in the juice for fermentation at 20～25 ℃ to produce kiwi taste and yellow color. dry wine which had mellow kiwi aroma and harmonious
出处
《酿酒科技》
北大核心
2006年第11期35-38,共4页
Liquor-Making Science & Technology
关键词
发酵酒
猕猴桃干酒
酿造工艺
fermented wine
kiwi dry wine
production technology
