毛樱桃酒系列产品的加工工艺研究

Study on Technique of Producing Serial Nanking Cherry Wines

在干红毛樱桃酒的酿造工艺中,毛樱桃果实破碎榨汁时添加5%的白酒大曲,室温下处理6h,可使出汁率提高13.6%。采用苹果酸-乙醇发酵的生物降酸法降低毛樱桃汁的酸度,加入果酒酵母前添加8%～10%的裂殖酵母1号培养液,3d后使酸度平均降低10.4g/L,降酸率达54.7%。在发酵过程中,采用带皮渣发酵4d,然后分离皮渣继续发酵的方式,并且采取15℃的低温发酵工艺,使酒的色香味保持较好的状态,风格突出。在此基础上研制了毛樱桃蜜酒和毛樱桃可乐型汽酒,产品经品评鉴定,风味优雅清香。

During the technique of producing the dry red Nanking cherry wine, the yield of pressed Nanking cherry fruit juice would be improved by 13.6% after added 5% distiller＇s yeast and be treated 6 hours at room temperature. Using Malic acid-alcoholic fermentation to degrade the organic acid of the Nanking cherry fruit juice, the acidity of juice decreased by 10.4g/L on average, that is 54% of the acid has been degraded, after adding 8%- 10% Schixogony yeast No. 1 3 days before fermentation. During the fermentation, pressed juice with peel was fermented at low temperature （15℃） for 4 days, then faltered juice and continued to be fermented at the same temperature. The wine produced by above technology has perfect color, flavor and taste in special style. That the Nanking cherry honey wine and Nanking cherry sparkling wine of coke style were produced was based on the dry red Nanking cherry wine technique, sensory quality of these products were identified, the results indicated that these wines have delicate and elegant flavor and have perfect fruit and bouquet.