苹果酒的生产工艺研究

Preliminary Study on Production Technology of Applejack

通过正交实验,摸索出生产苹果酒的较佳工艺条件。结果表明,可选用Na2SO3防止竭变,用果胶酶提高出汁率和澄清果汁,控制一定的条件使酵母发酵,用硅藻土澄清发酵原酒,陈酿后调配酒液成分,最后灭菌、检测、装瓶,并在此基础上进行放大生产,取得了满意的效果。

Explore the better production technology of applejack by orthogonal test. The results showed that Na2SO3 can prevent running, pectinase can improve the rate of juice and the clarifica- tion of fruit juice controlling some yeast fermentation conditions, fermented applejack, diatomite clar- ification with aging, component blending liquor, sterilization, detection, bottling, and on this basis to enlarge the production, achieved satisfactory results.