干红枣酒酿造工艺研究

A Study on the Brewing Techniques of Red-Dry Jujube Wine

本项目以红枣为原料浸提果汁,采用正交试验方法,筛选出的干红枣酒生产的适宜工艺条件为:控制枣汁中的二氧化硫浓度为100mg/L,接种0.02％的干酵母菌种,发酵温度为20℃。在此条件下即可酿造出澄清透明、酒精含量9％-12％(v/v)的枣酒。本产品用浸提果汁液态发酵而成,未经蒸馏,可有效地控制甲醇生成。

Jujube juice was extracted by putting fruit into boiling water for 24 hours. The suitable technology for red-dry jujube wine was investigated by orthogonal test. The results showed that high quality of clarify red-dry jujube wine containing 9％-12％ (V/V) alcohol was obtained by controlling 100mg/L SO_2 concentration in jujube juice, inoculating 0.02％ dry yeast and fermenting at 20℃. The wine was produced by extracting jujube juice and without distillation. The methanol content was controlled effectively in the wine.