香椿苹果复合酒的生产工艺及澄清技术研究

The compound wine production technology and cleaning technology of Toona Sinensis Roem and apple

以香椿和苹果为原料,以高活性葡萄酒干酵母为菌种,研究了香椿苹果复合果蔬酒的生产工艺。通过单因素实验探索了香椿汁的最佳护色方法、复合果蔬酒的最佳澄清剂及浓度,并采用正交实验设计优化了复合果蔬酒的发酵工艺条件。结果表明:香椿榨汁前用0.10%的Vc与0.05%的柠檬酸协同护色效果较好;香椿汁与苹果汁按1:1混合,接种0.7%的酵母菌,在pH5.3、25℃条件下发酵7d,经0.5%～1.0%蛋清液结合低温静置澄清可得干型复合果蔬酒。

Using Toona Sinensis Roem and apple as raw materials,highly active dry wine yeast for strains,a key producing technology of compound wine of Toona Sinensis Roem and apple were discussed in this paper.The best method of Toona Sinensis Roem juice to protect color by single factor experiment,the best clarified reagent and concentration were explored in trials.Effects of compound fermentation process factors wine combinations were optimized through orthogonal-test.The results showed that：0.1% ascorbic acid and 0.05% citric acid were added to protect the color of Toona Sinensis Roem before juice extracting.Quality wine were obtained under the condition of Toona Sinensis Roem and apple＇s proportion of 1：1,yeast dosage of 0.7%,fermentation temperature of 25 ℃,fermentation for 7 d under the condition of pH5.3.A dry type wine was conducted through the clarification of 0.5%~1.0% egg white liquid and lower standing.