树莓干红酒的研制

Development of Raspberry Dry Red Wine

以树莓为原料,采用酶解、酒精发酵、离心等工艺,酿制树莓干红酒。通过正交试验确定树莓果的酶解条件及树莓酒的酒精发酵条件,并对树莓酒的澄清进行了研究。结果表明,酶解条件取果胶酶添加量为0.08%,在30℃下,酶解3 h,出汁率为83.2%;酒精发酵的最佳条件为酵母接种量0.04%、pH3.2、温度28℃,所得酒精度为11.6%vol;澄清处理为:以4000 r/min离心10 min的效果最佳,透光率最大为92.5%。

Raspberry was used as raw materials to produce raspberry dry red wine through enzymolysis, alcoholic fermentation and centrifugation etc. The best hydrolysis conditions, fermenting conditions, and clarifying conditions were determined as follows through orthogonal experiments： the addition level of pectinase was 0.08 % and 3h enzymolysis at 30 ℃, as a result, juice yield was 83.2 %; the inoculating quantity of yeast was 0.04 % with pH3.2 and temperature at 28℃, as a result, alcohol content was 11.6 %vol; 10rnin centrifugation at the speed of 4000 r/min could achieve the best clarifying effects （the transmittance was 92.5 %）.