摘要
以苹果为原料,对苹果白兰地发酵工艺进行了研究。主要工艺要点为:苹果肉与水按1∶3比例混合后榨汁,加入25%的蔗糖、0.5 g/L的果酒酵母及0.8 g/L的增香酵母,20℃前发酵7 d,30℃后发酵15 d,15℃陈酿1个月,然后经澄清、灭菌、包装等工艺后制得苹果白兰地。成品酒不但醇香怡人、风味优雅,而且营养丰富、滋补健身,是一种保健饮品。
Apple brandy was produced as follows： apple pulp mixed with water at the ratio of I ： 3, then juicing, then 25 % cane sugar, 0.5 g/L fruit wine yeast and 0.8 g/L aroma-enhancing yeast were added, then fermenting for 7 d at 20℃, 15 d secondary fermentation at 30℃, then one month aging at 15℃. After clarification, sterilization, and packing, product apple brandy was finally produced. The produced brandy had enjoyable taste and rich nutrition and it was an ideal healthcare drink.
出处
《酿酒科技》
2017年第4期33-35,共3页
Liquor-Making Science & Technology
基金
濮阳技术学院院级课题<苹果白兰地与苹果醋的联合生产工艺研究>
项目编号2013PYZYZR09
关键词
苹果白兰地
酿造
蒸馏
apple brandy
brewing
distillation
