桑葚石榴复合果酒酿造工艺及澄清技术研究

Study on Brewing Technology and Clarification Technique of Compound Wine of Mulberry and Pomegranate

以桑葚和石榴为原料,研究桑葚和石榴复合果酒酿造工艺及澄清技术。研究结果表明:桑葚汁和石榴汁最佳体积比为1︰1,桑葚和石榴复合果酒发酵最佳工艺条件为发酵温度为29.8℃,初始糖度为16.7%,pH为4.0,接种量为5.2%。用壳聚糖处理桑葚和石榴复合果酒的澄清效果比较好,壳聚糖添加量为0.08 g/L时,桑葚和石榴复合果酒透光率可达95.2%。

Using mulberry and pomegranate as raw material, this study mainly discussed brewing technology and clarification technique of compound wine of mulberry and pomegranate. The best ratio of mulberry juice-pomegranate juice was 1 ： 1. The optimum fermentation conditions of compound wine of mulberry and pomegranate were determined, such as fermentation temperature was 29.8 ℃, initial sugar content 16.7%, pH 4.0, inoculation amount 5.2%. Using chitosan as clarification agent, the effect of clarification was good, and chitosan amount was 0.08 g/L, the transparency of compound wine of mulberry and pomegranate reached 95.2%.