贵州特色金樱子白兰地酒制备方法研究

Study on the Production of Rosa laevigata Michx. Brandy

以贵州特色水果金樱子为原料,介绍了一种金樱子白兰地酒的制作方法,包括冷冻与榨汁、酶解浸渍、菌种活化、杀菌、成分调整、发酵、蒸馏、陈酿、过滤与装瓶等步骤。结果表明,最佳发酵工艺条件:酵母用量为0.4%,发酵温度20℃,发酵时间为7 d。为尽可能地保存金樱子独有的风味物质,提高酒精度(38%vol^44%vol),缩短发酵周期(4~6个月),该发酵白兰地酒色泽自然、悦目、澄清、有光泽,醇和爽口,风味协调,具有金樱子的独特风味。非酒精挥发物总量2.129g/L,介于特级(XO)与优级白兰地之间。

Rosa laevigata Michx. a special fruit in Guizhou, was used to produce brandy. The producing procedures included freezing and juicing, hydrolysis and impregnation, yeast strain activation, sterilization, composition adjustment, fermentation, distillation, aging, filtration, and bottling. The best fermenting conditions were summed up as follows：the use level of yeast was 0.4%, fermenting temperature was at 20℃, and ferment-ing time was 7 d. In order to keep the special flavoring compositions of Rosa laevigata Michx. in brandy as possible, alcohol content was en-hanced to 38%vol^44%vol and fermenting period was shortened to 4~6 months. The produced brandy had natural and pleasant color, enjoy-able taste, and harmonious flavor of Rosa laevigata Michx. Total non-alcoholic volatiles content in the produced brandy was 2.129 g/L, just be-tween super （XO） and quality brandy.