摘要
以枇杷为主要原料,制汁后以活性干酵母发酵来制得枇杷果酒,对发酵工艺条件、澄清和调配进行了研究,结果表明,最佳发酵条件为:温度25℃、接种量0.5%、SO2添加量80mg/L、初始pH值4.0,在发酵8d后,残糖量和酒度基本不再变化,可终止发酵;添加0.10%的皂土进行澄清效果较好,生成沉淀多;发酵酒原液添加白砂糖3%、蜂蜜0.2%、苹果酸0.1%、柠檬酸0.2%进行调配后,得到的枇杷酒甜酸适口、风味较好。
Loquat fruit wine was prepared after juice extracted and fermented by active dry yeast. Fermentation,clarification and adjustment condition was studied. The results indicated： Best fermentation was got when temperature 25℃, SO2 80mg/L, pH 4.0, seed volume 0.5%, and 8 days fermentation; The fermentation could be halted when the remains of sugar and alcohol didn＇t change. 0.10% diatomite has the best effect on clarifying loquat fruit wine. The loquat fruit wine with harmonious flavor, moderate sweet and sour taste was seasoned by 3% sucrose, 0.2% honey, 0.1% apple acid and citric 0.2% acid.
出处
《四川食品与发酵》
2008年第4期62-65,共4页
Sichuan Food and Fermentation
关键词
枇杷
发酵
果酒
Loquat
Fermentation
Fruit wine
