石榴起泡酒二次发酵工艺优化

Optimization of Secondary Fermentation Technology of Pomegranate Sparkling Wine

以石榴为原料,采用瓶内发酵法,对石榴起泡酒的工艺进行研究。通过单因素及正交试验确定了石榴起泡酒的最佳工艺条件:每毫升二次发酵酵母接种量为3×10~6个,补糖量为23 g/L,二次发酵温度为12℃。酿造出来的石榴起泡酒酒度为8.3%vol,呈亮黄褐色,口感清新,酒香和果香口味和谐悦人,酒体透明清亮,泡沫细腻丰富,具有石榴特有的香气,杀口性强。

The experiment was carried out with pomegranate as raw material and using the in-bottle fermentation method to study the process of pomegranate sparkling wine. The optimum conditions for the pomegranate sparkling wine were determined by single factor and orthogonal experiments. The optimum conditions were that yeast inoculation amount was 3 × 10~6 per milliliter,the added sugar content was 23 g/L,and the secondary fermentation temperature was 12℃ . The brewed pomegranate sparkling wine has the wine content of8. 3% vol,which was bright yellowish brown,fresh in taste,pleasant in taste with wine aroma and fruit aroma,transparent and clear in body,delicate and rich in foam,unique aroma of pomegranate and strong in taste.