石榴发酵酒加工工艺研究

Study on the processing technology of pomegranate fermented wine

【目的】研究石榴酒发酵的主要加工工艺和参数。【方法】以甜石榴和酸石榴为材料,压榨取汁后,经过主发酵、后发酵和澄清等工序,发酵石榴酒。【结果】酸石榴汁的可发酵性还原糖含量与甜石榴汁相近,总酸含量是甜石榴汁的8倍多;葡萄酒酵母BM45为石榴酒发酵的适宜菌株;主发酵适宜温度为25℃,时间以5 d为宜,发酵温度越高,发酵期越短,酒度越低,甲醇和杂醇油含量越高;SO2添加量以40 mg/L为宜;酸石榴汁发酵酒的酒度和乙酸乙酯含量均明显低于甜石榴汁发酵酒,为不完全发酵;与石榴汁不带籽发酵相比,带籽发酵的主发酵期长,出酒率低,发酵酒的单宁和色度高,颜色深;用带1/3果皮压榨石榴汁发酵的酒质量优于不带皮和带全皮石榴汁;石榴酒适宜的后发酵温度为15℃;添加酒质量0.10%的明胶澄清石榴酒,澄清效果好。【结论】获得了生产石榴发酵酒的适宜加工工艺和参数。

[Objective] The experiment studied the processing technology and parameters. [Method] The pomegranate wine was produced with sweet and sour pomegranate as main materials by the following principal processes ： crushing, pressing, main fermentation, post fermentation and clarification. [Result] The fermentable sugar content in sour pomegranate was similar to that in sweet pomegranate, acid content of sour pomegranate was 8 times more than that of sweet pomegranate. Saccharornyces ellipsodieus BM45 was optimal yeast for making Pomegranate fermented wine. The main fermented temperature 25 ℃ and fer- mented time 5 d were suitable. The higher the temperature, the shorter the fermented time,and the lower the wine degree, the higher the content of methanol and fusel oil. The addition amount of SOz of pomegran- ate fermented wine was 40 mg/L. Alcohol content and ethyl acetate of sour pomegranate juice fermented wine were significantly lower than that of sweet pomegranate wine,alcohol content was only 5 ~,that was not fully fermented. Compared with fermentation without seeds, the main fermentation period of pomegran- ate juice with seeds was longer,and the output rate of wine lower,and the tannin and chrominance of fer- mented wine higher. The quality of fermented wine with one third peel pressed was better than that of no and full peel. The suitable post fermentation temperature was 15 ℃ The best method of clarifying pomegranate fermented wine was adding 0.10% gelatin. [Conclusion] The processing technology and parameters of pomegranate fermented wine were obtained.