“巴伦比”发酵型无核黄皮果酒的研制

Development of Brunbe Seedless Clausena lansium Wine

以广东云浮郁南县优质成熟无核黄皮为原料,经过破碎打浆、多种酶混合酶解浸渍、低温发酵、低温澄清、稳定性处理和除菌过滤等工艺,酿造出澄清透明、呈金黄色,具有浓郁的无核黄皮果香和酒香,口感醇厚丰满、酸甜爽口,典型性突出,风格独特,稳定性好的"巴伦比"无核黄皮果酒。通过正交试验及理化指标和微生物指标检测,确定其最佳的生产工艺。

High-quality mature seedless Clausena lansium from Yunan was used as raw materials,after crushing and pulping,multiple enzyme were added for enzymolysis,then after low-temperature fermentation,low-temperature clarification,stability treatment,sterilization,and filtration,Clausena lansium wine in golden color with mellow taste was produced.The produced wine was clear and transparent with good stability and special styles.Through orthogonal test and the measurement of physiochemical indexes and microbial indexes,the best technical parameters were determined.