摘要
本文以猕猴桃为原料进行发酵酿酒实验,介绍了猕猴挑酒的生产工艺及其关键技术。以新鲜猕猴桃果实为原料,接种6.0%的活性干醉母,加白砂糖100g/L,在25℃下进行发酵,可获得色泽黄绿、果香浓郁、口味协调、酒体厚实的猕猴桃发酵酒,其酒精度为10.5度。所得猕猴桃发酵酒经蒸馏后得到无色透明,具有清爽果香味的猕猴桃白酒,其酒精度达到18度。然后,通过对茉莉花茶中香味成分不同浸提方法的研究,选择最佳方案,提取出茉莉花茶中的香味成分,加入到猕猴桃白酒中,使其具有特殊的茉莉花茶香味。
Key technologies were introduced in the kiwi wine process. Under the condition of 6.0% active dry yeast, 100g/L sugar and 25℃ fermented temperature, fermented kiwi wine with olivine color, dense fragrance, harmony taste and memorable spirit were obtained. And its alcohol concentration was 10.5. After distillation, the kiwi wine was transparent, accompany with fruit smells, and its alcohol concentration reached 18. Flavor components in jasmine tea extracted by different methods were added in the kiwi wine.
出处
《四川食品与发酵》
2007年第6期44-49,共6页
Sichuan Food and Fermentation
