安琪牌葡萄酒活性干酵母在红枣酒酿造中的应用

Application of Angel Brand Grape Wine Active Dry Yeast in the Production of Jujube Wine

对安琪牌葡萄酒活性干酵母在红枣汁中的发酵条件进行了研究,表明60～120mg/L的SO2使用量,0.3％～0.5％的接种量,发酵的酒质较好。采用分次加糖、降低渗透压的方法进行发酵,对提高酒质、缩短发酵周期有利。采用安琪牌葡萄酒活性干酵母酿制干型红枣酒,具有典型的枣香和发酵产生的酒香,同时对控制发酵过程、稳定酒质有很大的好处。

The fermentation conditions of Angel brand grape wine active dry. yeast in jujube juice had been studied and the following technical points were put forward in this paper: the use level of SO2 60~120 mg/L and the inoculation quantity 0.3%~0.5% could make the liquor quality better after fermentation; and the application of the techniques of addition of sugar by degrees and dropoff of osmotic pressure during fermentation could improve liquor quality and shorten fermentation cycles. On all accounts, the method could make jujube wine possess typical jujube aroma and the wine aroma produced by fermentation. Besides, it was also helpful for the con-trols on fermentation and the stabilization of the liquor quality.(Tran. by YUE Yang)