柿子果酒的酿造技术研究

Study on the Brewing Technology of Persimmon Fruit Wine

研究以柿子为原料酿造生产柿子果酒,采用冷冻法保藏柿子,温水脱涩后加纯净水打浆,用0.8mL/L液体果胶酶酶解,压榨制得柿子汁,用山楂浆调整酸度。针对柿子果酒甲醇超标的问题,采用脱甲醇后发酵技术,将柿汁泵入循环脱气系统中,在65℃、-0.08MPa条件下处理5h^8h,得除醇柿汁。选取安琪酵母RV171、酵母1450、安琪酵母BV818发酵柿汁做对比,发酵结束后测酒度、残糖。结果表明:对柿汁的发酵能力为安琪酵母BV818>酵母1450>安琪酵母RV171。选取安琪酵母BV818作生产用菌种,最佳工艺为:发酵温度为26℃、接种量8%、pH4.0、SO2添加量为80mg/L。

The production of persimmon fruit wine by using persimmon as raw material was studied. The brewing process mainly included the following steps: preservation of persimmons by freezing method,beating with warm water after deastringency with warm water,enzymatic hydrolysis with 0.8 mL/L liquid pectinase,pressing to obtain persimmon juice,and adjusting acidity with hawthorn pulp. Aiming at the problem of excessive methanol in persimmon fruit wine,the de-methanol fermentation technology was adopted,and the persimmon juice was pumped into the circulating degassing system,and treated at 65 ℃,-0.08 MPa for 5 h to 8 h to obtain alcohol persimmon juice. For comparison three yeasts,AnQi yeast RV171,yeast 1450,and AnQi yeast BV818,were utilized to ferment persimmon juice,and the alcohol content and residual sugar were measured after the fermentation. The results showed that the fermenting ability of persimmon juice was: AnQi yeast BV818 > yeast1450 >Anqi yeast RV171. AnQi yeast BV818 was selected as the production strain,with which the optimum process was as follows: fermentation temperature of 26 ℃,inoculum size of 8 %,pH 4.0,and SO2 addition amount of 80 mg/L.