低温留糖发酵半甜型枸杞酒的研究

Study on medium sweet Medlar wine by sugar-remaining fermentation at low temperature

选用含糖较高的鲜枸杞,榨汁后用少量浓缩苹果汁调整成分,在10℃～11℃的温度条件下接种,缓慢发酵,当糖度下降为50mg/L、酒精度为11%～12%时,立即降温至0℃,并终止发酵。最后经超滤膜过滤、冷冻等处理使酒体澄清透明,并在无菌条件下灌装,制得浅棕红色的半甜型枸杞酒。

Medlar with high sugar content was used as the raw material. After the extraction, Medlar juice was adjusted by concentrated apple juice, then inoculated and slowly fermented at 10℃-11℃. When concentration of sugar deceased to 50 mg/L and alcohol content increased to 10%-12%, fermentation was terminated through rapidly falling temperature to 0℃. With measure of filtrating and refrigeration, wine body became clarity and limpidity. Filled and packaged under asepsis condition, hazel medium sweet Medlar wine was produced.