不同柿子发酵酒工艺对比研究

Comparison of Different Fermenting Techniques of Persimmon Fermented Wine

以冷冻柿子为原料,经过一系列发酵工艺对比试验,确定一种理想的柿子酒发酵工艺。实验结果表明,适量柠檬酸用纯净水溶解后同柿子一起打浆,加入1.0‰明胶,60℃保温16～20 h,离心所得果汁pH值3～5,可滴定酸4～8 g/L,总糖150～170 g/L。发酵结束后皂土下胶,所得柿子酒澄清透亮、口感佳、稳定性好。

Through comparative study of different fermenting techniques of persimmon fermented wine, an ideal fermenting technology was determined as follows: frozen persimmons used as raw materials, a moderate amount of citric acid dissolved in water for pulping with persimmon, 1.0 ‰ gelatin added, heat preservation at 60 ℃ for 16 h to 20 h. After centrifugation, pH value of the centrifugal juice was 3 to 5, titratable acid was 4 g/L to 8 g/L, and total sugar was 150 g/L to 170 g/L. After the fermentation, bentonite was used for gelatinization, and the produced persimmon wine was clear and transparent with enjoyable taste and good stability.