皇帝柑砂糖橘复合果酒酿造工艺研究

Study on Brewing Technology of Huangdi Mandarin Sugar Orange Compound Wine

本产品是以皇帝柑、砂糖橘为原料,按一定比例混合调配,通过发酵酿造而成的饮料酒。通过对发酵时间、焦亚硫酸钾添加量、酵母量、皇帝柑与砂糖橘的添加比例等因素对复合果酒整体感官的影响研究,经单因素实验与正交实验,确定了复合果酒的最佳工艺配方,皇帝柑与砂糖橘果汁的比例为3∶1,果胶酶添加量为0.2%,二氧化硫添加量为50mg·L^-1,酵母添加量为0.5g·L^-1,初始糖度为23°Bx,在24℃下发酵8d,β-环糊精添加量为5g·L^-1,在45℃水浴环境下加热90min进行脱苦,所得到的复合果酒的酒精度为12.6°,酸度为3.489g·L^-1,在此条件下生产的果酒外观、香气、风味口感最佳。

This product is a beverage wine brewed by mixing Huangdi mandarin and granulated sugar mandarin according to a certain proportion and fermenting. The effects of fermentation time,addition of potassium metabisulfite,yeast content,addition ratio of Huangdi mandarin to granulated sugar orange and other factors on the overall sensory quality of the composite fruit wine were studied. Through single factor experiments and orthogonal experiments,the optimal technological formula of the composite fruit wine was determined as follows: the ratio of Huangdi mandarin to granulated sugar orange juice was 3 ∶ 1,the addition amount of pectinase was 0.2%,the addition amount of sulfur dioxide was 50 mg·L^-1,the addition amount of yeast was 0.5 g·L^-1,and the initial sugar degree was 23°Bx. The compound fruit wine was fermented at 24 ℃ for 8 d,the addition of β-cyclodextrin was 5 g·L^-1,and it was heated in 45 ℃ water bath for 90 min to remove bitterness. The alcohol content of the compound fruit wine was 12.6%,the acidity was 3.489 g·L^-1,and the appearance aroma,flavor and taste were the best.