南果梨配制酒加工工艺研究

Study on Processing Technology of Nanguo Pear Wine Preparation

以南果梨为主要原料,采用正交试验考察南果梨的发酵条件及其配制酒的加工工艺。南果梨发酵的最佳工艺参数为:接种量0.04%,pH 3.5,发酵温度20℃。南果梨配制酒最佳调配配方为:南果梨原酒30%,南果梨浸渍酒60%,白砂糖3%,柠檬酸0.1%。用此工艺生产的配制酒色泽金黄,澄清透明,具有浓郁、和谐的果香和醇香。

Nanguo pear was used as the main raw materials,the fermentation conditions and the processing technology of Nanguo pear were investigated by orthogonal experiment.The optimum technological parameters of Nangguo pear fermentation were:Inoculation amount 0.04%,pH 3.5,fermentation temperature 20℃.The best formulation of Nanguo pear wine preparation is:Nanguo pear original wine 30%,Nanguo pear dipping wine 60%,white granulated sugar 3%,citric acid 0.1%.The wine produced by this process is golden in color,clear and transparent,with rich and harmonious fruit aroma and mellow fragrance.