干式草莓酒的酿造

Brewing of Dry Strawberry Wine

以新鲜草莓为原料 ,榨汁发酵生产草莓酒。果汁用8.0×10 5～1.0×10 4(80～100ppm)的SO2 处理 ,发酵酒度控制在11 %～12 % ,糖度调整到21～22Bx,总酸控制在0.45～0.5g/100ml,活性干酵母的添加量为0.2‰～0.3‰ ,发酵温度控制在18～23℃ ,发酵时间在8～15天内 ;勾兑好的草莓酒须经0.5～1.0℃冷冻保温一周后过滤 ,补加适量SO2,装瓶得成品酒。

Strawberry wine is produced by juice expressing and fermentation with fresh strawberry as essentials and the following procedures were taken in the brewing: the juice is managed by 8.0×10-5～1.0×10-4 SO 2; the alcohol content of fermented wine controlled between 11%～12%; sugar content adjusted to 21 %～22 %; total acid restricted to 0.45～0.5 g/100 ml; the addition quantity of active dry yeast be 0.2 ‰～0.3 ‰; fermentation temperature controlled at 18～23 ℃; fermentation period be within 8～15 days; and the wine after blending be frozen at 0.5～1.0 ℃ and under heat preservation for a week and then filtrated and added by appropriate SO 2 and eventually product wine is made.(Tran by.YUE Yang)