全果菠萝白兰地工艺探讨

Technology of all-pineapple brandy

本文探讨了以全果菠萝为原料生产菠萝白兰地的新工艺 ,运用不同菌种 ,不同糖度、不同稀释度等工艺条件来研究其对产酒率和酒质的影响。研究得出 :采用人工发酵 ,对原料表皮热烫 ,醪液稀释一倍 ,调糖至 1 3.5%～ 1 5% ,能得到最佳的结果 ,且由于菠萝果皮中含丰富的香味物质 ,弥补且了去皮渣发酵香气的不足。

For making all pineapple Brandy,this paper studied the effect on output and quality of all Pineapple Brandy with different bacteria,sugar content,dilution of pineapple juice.The best results are from manual fermentation,blanching the pineapple,diluting the juice to 50%,and regulating the sugar content to 13.5%～15%.The shortage of aroma after skinning pineapple for ferment will be made up because of the plenty of aroma in pineapple fruit.