全汁干青梅酒研究报告

A Report on the Development of Dry Green Plum Wine

研究了全汁发酵酿制干青梅酒的工艺条件 ,通过一系列单因素试验 ,确定了各因素对发酵的影响。试验结果表明 :发酵前用K2 C4 H4 O6+CaCO3 混合降酸至 0 .6 %～ 0 .8% ,调整外观糖度在 2 0 %～ 2 2 % ,用10 0mg/L的SO2 来抑菌和护色 ,在 2 4℃条件下发酵酿成的干青梅酒具有良好的色、香。

The optimum conditions for the development of dry green plum wine were obtained through individual factor tests. The results show that the optimum conditions are as follows: decreasing the acidity to 0.6% ～0.8% with mixture of K 2C 4H 4O 6 and CaCO 3, adjusting the optical sugar degree to 20%～22%, adding 100 mg/L of SO 2 as bacteriostat and color fixative, fermenting at 24℃.