干型富川脐橙果酒酿造技术研究

Production Techniques of Dry Navel Orange Wine

研究不同酿酒菌种发酵富川脐橙果酒的发酵规律,以期为富川脐橙的深加工提供理论依据。优化了发酵工艺中的酵母接种量、发酵温度、硫的添加量,结果表明,以安琪RW为发酵菌种,接种量为0.6 g/L,发酵温度为24℃,添加偏重亚硫酸钾60 mg/L条件下酿造的干型脐橙果酒酒精度为11.2%vol,总酸为9 g/L,酒体呈黄色,清亮透明,具有脐橙特殊香甜的果香和醇厚回甘的酒香,具有脐橙果酒典型风味。安琪RW酵母具有较好的发酵性能,富川脐橙果酒发酵生产有较好的应用前景。

The effects of different yeast strains on the fermentation of Fuchuan navel orange wine were studied to provide theoretical basis for the deep-processing of Fuchuan navel orange.The yeast inoculation,fermentation temperature and K2S2O5 addition levels in the fermentation process were optimized.The optimum technical conditions were summed up as follows:Angel RW active dry yeast used with its inoculation amount as 0.6 g/L,fermentation temperature was at 24℃,the adding level of K2S2O5 was 60 mg/L.Under the above conditions,the alcohol content,the acidity and the sugar content of the produced wine were 11.2%,9 g/L and 7.3 g/L respectively.The produced wine was yellow in color,clear and transparent,and it had sweet orange aroma and typical flavor of navel orange wine.In the experiments,Angel RW active dry yeast displayed good fermentation performance and it had promising application prospects.