西洋参果果酒的研制

Research of the fruit wine made from Panax quinguefolium

以西洋参果为原料,利用发酵、澄清等工艺酿制西洋参果果酒,并通过正交实验确定酒精发酵的最佳工艺条件为:发酵温度22℃,发酵时间7d,酵母液添加量为6%。澄清采用皂土0.15%和明胶0.025%效果最佳,采用此工艺可酿制出澄清透明、风味醇正的西洋参果果酒。

Use the Panax quinguefo/iurn as raw material,the fruit wine was brewed by fermentation and clarification etc. The optimum conditions of alcoholic fermentation were determined through orthogonal experiment： fermented temperature 22℃ ,fermented time 7d,yeast vaccination 6%.The best effect of clarification was the bentonite 0.15% and the gelatin 0.025% .The Panax quinguefolium wine made by this method had good tasting and clear.