摘要
黑加仑果酒是以黑加仑为主要原料,经过液态发酵制得的一种新型饮品。通过对果胶酶水解、酒精发酵过程的研究,最终确定了黑加仑果酒的酿造工艺。结果表明,使用0.55%果胶酶在35℃水解3h,黑加仑的出汁率为89.53%;黑加仑汁中添加50mg/L的SO2,然后接入活化4h的活性干酵母,30℃发酵7d,酒精度可达7.94%vol,酿制出的黑加仑果酒果香突出、口味柔和。
Black currant wine,a new drink,was made using black currant as the raw material by liquid state fermentation.The processing technology of black currant wine was obtained via the study on pectinase hydrolysis and alcoholic fermentation.The pectin was hydrolyzed for 3h by 0.55% pectinase at 30℃ and the juice yield was 89.53%.When active dry yeast was inoculated to black currant juice with SO2 50mg/L,the alcohol content was 7.94%voL after fermentation for 7d at 30℃.The product was rich in nutrition with soft and unique flavour.
出处
《酿酒》
CAS
2010年第1期69-71,共3页
Liquor Making
关键词
酯化力
红曲霉
大曲
Black currant
fruit wine
alcoholic fermentation
