余甘果酒酿制工艺的研究

Study on Brewing Tecnics of Phyllanthus Emblical Fruit Wine

研究并制定了余甘果酒酿制的工艺路线与技术参数,结果表明:原料果在2.5%～4.0%的NaOH溶液(温度70～80℃)中去皮20～40s,再用100℃蒸汽处理1.5～2min,浆体中果胶酶和NaHSO3分别按0.1%(浆体重)、120～150mgSO2/L(浆体重)进行添加,采用一次加糖法将浆液糖度调至20%～25%,pH值控制在3.5～4.0(酸度为1.0～1.10g/100ml)的条件下主发酵10～12d(发酵温度15～20℃),后发酵3～4d并陈酿2～3个月,采用明胶澄清法澄清酒体并过滤,最后在65～70℃、杀菌时间15min条件下进行巴氏杀菌,所酿制出的余甘果酒品质最好。

The process and technical parameters of brewing Phyllanthus emblical fruit wine was studied in this paper. The results showed that the Phy. Emblical fruit was first decorticated in 2.5%～4.0%NaOH solution with temperature of 70～80℃ by 20～40s, then exposed about 1.5～2min under the steam of 100℃,The0.1% pectolase by weight and NaHSO3、120～150mgSO2/L were added into the paddle of Phy. Emblical fruit,by adjusting the sugar content up to 20%～25% added for once,the10～12d main fermentation was controlled in the pH range of 3.5～4.0(acidity of 1.0～1.10g/100ml).Then the 3～4d after-fermentation and ageing of 2～3 months were proceeded.It was clarified and filtrated through gelatine clarification, finally sterilized under the condition of 65～70℃,15min.The quality of Phy. Emblical fruit wine was evaluated to be the best ever processed.