用菠萝皮、渣酿制白兰地的初步研究

Preliminary Study on Making Brandy with Peel and Dregs of Pineapple

研究以生产菠萝罐头的下脚料——菠萝皮和渣为原料生产白兰地酒的新工艺，发酵工艺条件对产品质量的影响的试验结果表明：在菠萝皮、渣自然酸度条件下可正常发酵；糖浓度１５％酒精产量最高；液态发酵酒精产量最高，固态发酵酒精产量低，但甲醇含量低，质量好；发酵剂以纯种酵母Ａｓ２，３４６的产酒量高，甲醇含量低，质量最好。上述工艺生产的白兰地成分接近果肉生产的白兰地。

It was studied on new technology to make brandy with peel and dregs of pineapple.The results of effects of ferment technological conditions on brandy output and quality declare that ferment normally under natural acidity;output of brandy is the highest with 15% sugar;the yield is the highest using liquid ferment,the yields is lower using soild ferment,but it contains low carbinol and the quality is good;the output of wine using pure As2,346 fement is high and containing low carbinol and well quality.The composition of brandy that is made using foregoing preductive technology approach that of pulp ′s brandy,but fragrance of old wine and oak are not conspicuous.