摘要
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)
出处
《酿酒科技》
2001年第6期91-92,共2页
Liquor-Making Science & Technology