浆果冰酒酿造新工艺的研究

Study on brewing new process of berries ice wine

探讨了以蓝莓、草莓、树莓、紫莓为酿造原料,利用本课题组分离的酿酒1号酵母,对浆果酿造工艺优化试验研究,确定了浆果冰酒酿造的最佳工艺为:原料分选、速冻、贮存、解冻、破碎、果浆成分调整、接入酵母低温发酵、分离、过滤、冷冻浓缩、取冰、低温陈酿、调配、除菌过滤、包装,成品。浆果冰酒新酿造工艺的开发,为浆果冰酒的生产开辟了一条新途径。

Our group separate no. lyeast for wine to study the berries brewing process and optimization test with blueberries, strawberries, raspberries, purple berries as raw brewing materials, then determine the best berry ice wine brewing process for raw material sorting, frozen ,storage, thawing, crushing, pulp composition adjustment, the yeast low-temperature fermentation, separation, filtration, frozen concentrated, taking the ice, low temperature aging, deployment, sterilization, filtration, packaging and products. Berry ice wine brewing process for the production of berries has opened up a new way.