摘要
为了改善苹果酒生产中酸度低、单宁少的缺陷,以红富士苹果为原料,经榨汁、护色、海红果汁调整成分、发酵、澄清等工艺生产苹果酒,并与柠檬酸调整苹果汁成分的发酵进行对比,得出海红果汁调节苹果汁酸度酿造苹果酒优于传统的柠檬酸调酸,其优化工艺条件为:初始pH3.6,初始糖度24°Brix,发酵温度20℃,酵母接种量为0.3‰,在此条件下所得苹果酒金黄色,果香酒香协调浓郁,酒体复杂丰满.
In order to improve low acidity and less tannis in cider ,Fuji apple was utilized as a raw material to brew cider by processes such as cleaning ,juicemaking ,colorprotection , component adjusting with haihong juice ,fermenting and clarifying .The experiment of adjusting initial pH was conducted by Haihong juice and also by critic acid as a control test .The results showed that Haihong juice is better than critic acid in the improvement of cider acidity .The fermentation conditions are to be the initial pH of 3 .6 ,the sugar content of 24 °Brix , the temperature of 20 ℃ and the yeast inoculum size of 0 .3‰ .The brewed cider showed golden colour ,rich in fruit aroma ,and with perfect taste .
出处
《陕西科技大学学报（自然科学版）》
2014年第6期124-128,共5页
Journal of Shaanxi University of Science & Technology
基金
陕西省科技厅重大科技创新项目(2011ZKC11-2)
国家科技部成果转化项目(2013GB2G000473)
关键词
海红果汁
酸度
干型苹果酒
发酵
haihong juice
acidity
dry cider
fermentation
