“巴伦比”发酵型余甘果酒的研制

Development of Fermented Baron Phyllanthus Emblica Wine

以广东云浮郁南县优质成熟余甘果为原料,对"巴伦比"余甘果酒发酵工艺进行研究。通过正交试验及感官品评和理化指标检测,确定其生产工艺为:将余甘果精选、清洗、热水浸提、破碎后,添加35mg/L果胶酶BETA进行酶解浸渍,酶解温度为9.3℃,时间10.5h;酶解完成后,添加酵母BM 4×4(添加量为0.25g/L)和抗氧化剂PVPP BD-F(添加量为0.50g/L)于12.3℃下进行发酵30天,并按要求补加糖分后继续发酵,使其最终酒度在14%vol^15%vol,最后经陈酿、净化处理、除苦涩类物质、冷冻处理、除菌过滤后处理步骤,得到发酵型余甘果酒呈金黄色,具有浓郁的余甘果果香和酒香,口感醇和丰满、余味甘甜爽口,典型性突出,风格独特,稳定性好。

Studied the fermentation process of the twelve ridge plum wine with Guangdong high-quality mature green plum as raw material, by orthogonal test and sensory evaluation and physical and chemical indicators for testing, to determine their production process as follows： selection, cleaning, hot water extraction, crushing, adding 35mg/L BETA pectinase enzymolysis impregnation, enzymolysis temperature is 9.3 DEG C, enzymolysis time 10.5 h; after adding yeast BM 4 × 4 （adding 0.25g/L） and PVPP BD-F （antioxidant added 0.50g/L） at 12.3 DEG C under 30 days of fermentation, and adding sugar after fermentation according to the requirements, the final alcohol content in 14%vol - 15% vol, finally after aging and purification, in addition to bitter substances, freezing and filtering postprocessing step, get fermented Phyllanthus golden wine, with rich aroma and bouquet Phyllanthus, mellow taste, plump and sweet and refreshing aftertaste, outstanding, unique style, good stability.