“十二岭”青梅酒的研制

Development of Twelve-hill Plum Fruit Wine

以广东云浮优质成熟青梅为原料,对"十二岭"梅子酒发酵工艺进行研究。正交试验及感官品评确定其生产工艺为:将青梅粉碎后添加80 mg/L的果胶酶进行酶解浸渍,酶解温度为15℃,时间12 h,酶解完成后,加入酒石酸钾调整酸度为8 g/L,然后添加M05酵母1.5 g/L,在20℃下进行发酵48 h后,作澄清分离,补加糖分后继续发酵,使其最终酒度在12%vol。最后经调配、澄清、冷冻、除菌过滤、包装后得到酒体丰满、晶莹剔透,呈浅黄色、口感醇厚圆润、爽怡细腻的梅子酒。

The fermentation techniques of twelve-hill plum fruit wine with Guangdong high-quality mature green plum as raw material were determined by orthogonal test and sensory evaluation as follows： 80 mg/L pectinase added for maceration after plum grinding, hydrolysis temperature was at 15 ℃ and hydrolysis time was 12 h, then acidity adjusted by potassium tartrate to 8 g / L, and then 250 ppm yeast added for 48 h fermentation at 20 ℃, after juice separation, sugar added for continuous fermentation, the final alcholicity was about 12 %vol, finally, blending, clarifica- tion, filtration, sterilizing and packaging were performed. The product wine had full and elegant taste,transparent and light yellow in color.