樱桃酒的研制

Development of Cherry Wine

以西乡樱桃为原料,破碎榨汁后,经亚硫酸护色,果胶酶处理发酵成樱桃果酒。同时,对酵母接种量、发酵温度、发酵时间、加糖量进行单因素分析及正交试验,以酒精度为指标,确定出樱桃酒发酵的最佳条件参数即酵母接种量0.03%,发酵温度为26℃,初始含糖量为18%,主发酵时间为8 d,最终产品呈浅粉红色,酒液透亮、无明显的悬浮物和沉淀,具有浓郁的酒香和樱桃的果香,酸甜适中,醇厚无异味。

Xixiang cherry was used as raw material to produce cherry wine through crushing juice, color protection by sulfite, pectinase treatment and ferment. Meanwhile, singer factor test and orthogonal experiments of four factors including yeast inoculating quantity, fermenting temperature, chief fermentation time, and initial sugar contend were carried out（wine alcoholicity as the indicator） to determine the optimum technical parameters as follows： 0.03% yeast inoculation quantity, the fermentation temperature was 26 ℃, initial sugar content of 18% main fermentation time of 8 d. The final product was light pink, wine translucent, no obvious suspended solids and sediment, with rich wine and cherry fruit, sweet and sour moderate, mellow odor.