广西干型桑葚酒的研制

Research on Making Dry Mulberry Wine in Guangxi

采用干型葡萄酒的生产工艺,用桑葚汁酿造而成桑葚酒,素有"万寿之酒"的美称。广西盛产桑葚,研究在广西潮湿高温的气候下生产桑葚酒的工艺参数、工艺配方,对延长当地桑蚕业的产业链有着重要的意义。本文利用广西种植面广的"桂桑特2号""、桂桑优12""、桂桑优62"等三种桑葚品种进行酿造实验,试图筛选出适合于酿造桑葚酒的桑葚品种。同时,通过实验研究最后得出最佳的工艺配方为100kg原料汁,外加酵母10g、果胶酶15g、偏重亚硫酸钾(K2S2O5)10g。密封贮藏能保持果香味,但贮藏前必须下胶,以除去桑葚酒中的蛋白质、单宁等物质。

Mulberry wine made of mulberry juice with production technique of dry wine is good for living long.Guangxi is rich in mulberry,research on the process parameter and formula of mulberry wine produced under typical climate of damp and high temperature in Guangxi is very important to the local mulberry industry.This project makes brewing experiments with Guangxi Mulberry 2,Guangxi Mulberry 12 and Guangxi Mulberry 62 that are widely planted in Guangxi,and tries to select the mulberry variety that is suitable for making mulberry wine.The best process formula is as follow：100kg of mulberry juice,10g of yeast,15g of pectinase,and 10 of K2S2O5.Tightly sealed storage can maintain fruits flavor,but before storage,pectinase must be added to remove the protein and tannin in the mulberry wine.