沙糖桔果酒酿造工艺研究

Fermentation techniques of Shatang orange wine

以四会残、次沙糖桔为原料,对残、次沙糖桔的酿酒适用性、柑橘原料的处理方式、发酵最佳工艺参数等进行研究。以初始pH值、接种量、SO2添加量和发酵温度为因素,做4因素3水平的正交试验,结果表明,初始pH值为3.6,加入80mg/L的SO2,发酵温度22℃,接入5%的经驯化扩培的酵母菌液,发酵8d,用0.6%β-环状糊精脱苦,用0.8mg/L的壳聚糖进行澄清处理,可得到外观澄清透亮,风味独特,品质稳定的砂糖桔果酒。

Feasibility of damaged or secondary-leveled Shatang orange used in wine making, pretreatment technology and optimum fermentation parameters of Shatang orange wine making was studied. Initial pH, inoculation, concentration of SO2 and fermentation temperature was selected as factors and fermentation conditions were optimized by orthogonal test design. The results showexl that the optimum conditions were： initial pH at 3.6, inoculated at 5%, concentration of SO2 by 80 mg/L, and fermented at 22 ℃ for 8 d. Shatang wine with transparent appearance, special flavor and stable quality could be obtained after debittered with 0.6% β-CD and clarified with 0.8 mg/L chitosan.