一种全汁保健石榴酒的生产工艺研究

Production Process of Whole Juice Health Pomegranate Wine

采用食用酒精对破碎后的枸杞进行浸提,过滤后将滤渣添加到石榴汁发酵液中,加入酿酒酵母进行发酵,并通过正交试验得到最佳发酵工艺。结果发现,最佳工艺条件为p H值3.6,发酵温度22℃,酵母接种量1.4×107/m L,此工艺条件下酿造的石榴酒酒精度为12.9%vol。将生产出来的石榴酒与枸杞浸提液进行勾兑,能够获得橙黄透明、口感纯净、香气浓郁、余味平衡的高度全汁保健石榴酒。

The author extract the broken medlar with edible alcohol in the paper. After filtration, the filter residueis added to the fermented juice of pomegranate juice and fermented by adding saccharomyces cerevisiae.Through orthogonal test, the optimum fermentation process is that the pH is 3.6, the fermentation temperature is 22℃, the yeast inoculation amount is 1.4×10^7/mL. Under this condition, the alcohol degree is 12.9%vol. The production of pomegranate wine is blended with extracting medlar to obtain a transparent orange yellow, pure taste, rich aroma, balance of the balance of the balance of the aftertaste of the whole juice health pomegranate wine.