罗汉果葡萄柚酒的研制

Preparation of Siraitia grosvenorii and Grapefruit Wine

以罗汉果和马叙葡萄柚为主要原料,经破碎榨汁后,在发酵过程中综合考虑SO_2的添加量、pH值、发酵时间和初始糖的添加量等因素的影响,进行单因素试验,以进行主发酵的正交试验,再进行感官评定,最终确定最佳发酵条件;后发酵阶段采用超声波法与硅藻土澄清剂复合使用进行澄清度的正交试验。通过上述试验步骤,制得了含酒精度为11.0%vol,色泽呈现棕黄色,口感爽口,澄清透明且具有罗汉果与葡萄柚清香味和酒醇香味的罗汉果葡萄柚酒。

Siraitia grosvenorii and Marsh Qilu University of Technology, Jinan 250353, Shandong, China） grapefruit as the main raw material, after crushing juice, in fermenta- tion process in the comprehensive consideration of SO2 addition amount, pH, fermentation time and the initial sugar was added to the effects of such factors as the amount, single factor test, main fermentation by orthogonal test and sensory evaluation, and ultimately determine the optimal fermentation conditions; after fermentation stage by ultrasonic method and diatomite clarifying agent composite used for clarification of the orthogonal test. The test steps, prepared with alcohol was 11.0 %vol, color rendering brown, refreshing taste, clear and trans- parent and with Siraitia grosvenorii and grapefruit fragrance and mellow wine aroma of Siraitia grosvenorii grapefruit wine.