钙果发酵酒酿造工艺的研究

Study on brewing technology of Chinese dwarf cherry fermented wine

以"农大4号"钙果为原料,对钙果发酵酒的酿造工艺进行了研究。结果表明:加入果胶酶处理后榨汁,可获得较高出汁率和总色度;初始发酵液加糖至22%,糖分的利用率最高,发酵酒精度、风味最适宜;开放式发酵有利于提高产酒率;通过单因素和正交试验研究,确定钙果发酵酒的最佳主发酵条件为:活性干酵母添加量0.1%,S02添加量60mg/L,发酵温度23℃。

The article took Chinese dwarf cherry fruits 'Agricultural College 4' as raw material to study process of the fermented wine of Chinese dwarf cherry.The results showed that the juice with higher chroma and higher rate of extract was obtained through squeeze process when adding pectinase;To add sugar in the initial fermentative broth to 22%,the rate of suger utilization ratio reached the highest,the alcohol degree and tastes of wine were the best;Open style fermentation was more advantageous to raise higher alcohol content;The optimal fermentational conditions by single factor experiment and orthogonal experiment were as follows: active dry yeast adding content of 0.1%,SO2 concentration of 50-60mg/L,fermentation temperature of 23℃.