柑橘全果汁酒的研制及基础实验

Development of Full Citrus Juice Wine and Study on Its Basic Microbial Experiments

以柑橘全果汁为原料,研究了柑橘全果汁酒发酵工艺条件及相关基础实验。结果表明,发酵最佳工艺为添加果胶酶0.04%、二氧化硫80 mg/L、接种量10%,得到的柑橘全果汁酒精度达到10.5%vol,维生素C含量达到15.5 mg/100 mL。

Microbial experiments play an important role in the fermentation of fruit wine. Full citrus juice wine had been developed with full citrus juice as raw materials. Its fermenting conditions and its basic microbial experiments were studied. The optimum fermenting conditions were summed up as follows： the addition of 0.04 % pectinase, sulfur dioxide content was 80 mg/L, and 10 % inoculating quantity. Under the above conditions, alcoholicity of the produced wine was up to 10.5 % and the content of VC was 5.5 mg/100 mL.