葡萄干山楂干大枣酿制果酒技术研究

Research on Fruit Wine Production Techniques by Raisin,Dried Hawthorn and Jujube

研究了葡萄干、大枣、山楂片经预处理、榨汁并加热酶解及过滤后所得的复合果汁,将复合果汁加入果酒酵母发酵,经陈酿、冷热处理、下胶、过滤制得果干果酒。该酒具有葡萄干、山楂、大枣所特有的水果香味,口味清爽,自然纯正,酸甜适度,营养丰富,带有山楂的淡红色。经试验确定出适宜的料水比、浸提温度和浸提时间,确保原料中的营养物质充分溶出,保证产品质量和风味。

After pretreatment,juicing,heating enzymatic hydrolysis,and filtration of raisin,dried hawthorn,and jujube,compound fruit juice was finally obtained,then such fruit juice was fermented with wine yeast,then after aging,cooling and heating treatment,gelatin,and filtration,fruit wine was produced.The produced wine had rich nutritions and the aroma of raisin,dried hawthorn and jujube.Besides,it had pure and natural taste and it was faint red in color.In the experiments,the best ratio of raw materials to water,the best extracting time,and the best extracting temperature were determined to ensure sufficient dissolving of nutritional substances from raw materials and to guarantee the quality and the flavor of product wine.（Tran.by YUE Yang）