一种金银花柚子果酒及酿造方法

A Fruit Wine Made of Honeysuckle and Pomelo and a Brewing Method

将具有药用和保健价值的金银花提取液和营养价值丰富的柚子全果结合酿制的金银花柚子果酒,该果酒具有金银花和柚子和谐的酒香味。通过正交试验得到,柚子皮∶果浆∶泉水∶金银花浸提液=50∶200∶200∶50(g/g/m L/m L),在p H 4.0、接种量0.08%、发酵温度20℃的条件下发酵、过滤、后发酵可得到外观澄清,颜色金黄,风味独特,品质稳定的金银花柚子果酒。

The aims of this work were to introduce a fruit wine from honeysuckle extract and whole pomelo. The fruit wine was of high potential value in nutrient and medical effect. The water used was collected from Black Tiger Spring. The pomelo peel,pomelo pulp,water and honeysuckle extract were mixed in terms of 50 ∶ 200 ∶200 ∶ 50（g/g/mL/mL）. By orthogonal test,the best conditions for the process of this fruit wine was as follows：pH value of 4.0,inoculated wine yeast of 0.08 %,fermentation temperature of 20 ℃ and fermentation duration of8 days. Under these optimum conditions,after filtration and aging,the fruit wine showed light copper and lustertransparent,which had a light aroma of honeysuckle and pomelo.