干型山楂红酒生产工艺的关键管控点解析

Analysis of critical quality control point for Howthorn dry red wine making

在干型山楂红酒生产过程中,关键管控点主要有:原料品质(烂果率)、预煮时间和温度、打浆水(其水质、果水比和温度)、酶解效果、离心速度、调糖量、发酵前杀菌温度和时间、酵母品种、发酵(密闭情况、温度)、陈酿方式和时间、澄清和稳定性处理过程、调配比例、灌装容器管道的杀菌情况和瓶储酒的储藏环境和时间等。

Critical quality control points were as follows： quality of raw material （decay ratio）,cooking time and temperature, pulping water （quality, fruit to water ratio, temperature）, enzyme hydrolyzation, centrifugal speed, sugar adding content,sterilized time and temperature before temperature）, aging method and time, clarification and wine storage time and conditions. fermentation; yeast species; fermentation （closed situation, stabilization process, blending ratio, pipe sterilization, bottled