摘要
试验以柚子为原料,对柚子发酵果酒工艺进行研究。结果表明:柚子经去皮、榨汁、酶解、灭酶并离心去渣得澄清液;加入0.6%(v/v)β-环状糊精脱苦,在接种量0.07%、pH值4.0、发酵温度22℃的条件下发酵7d,可得到外观澄清透亮,风味独特,品质稳定的柚子果酒。
The production technology of fruit wine using pomelo as material was investigated. The juice of pomelo was obtained after peeling, expressed juice, enzymatic digestion, inactivation of enzyme and centrifugation. The optimum conditions were obtained as followed： β-cyclodextrin 0.6%, inoculum of yeast 0.07%, pH 4.0, fermentation temperature 22℃ and fermentation time 7 d. Under these conditions, a good flavor and stable pomelo wine was obtained.
出处
《中国酿造》
CAS
北大核心
2009年第12期152-154,共3页
China Brewing
基金
广东省科技计划项目(2008A024200003)
关键词
柚子
果酒
发酵
脱苦
pomelo
fruit wine
fermentation
debittering
