一种半甜型巨峰葡萄布朗李复合果酒酿制工艺的研究

Production Technology of Semi-Sweet Kyoho Grape-Black Plum Wine

以优质成熟的巨峰葡萄和布朗李为原料,对半甜型巨峰葡萄布朗李复合果酒进行酿造工艺研究。实验结果表明,布朗李采用去核打浆处理,再与巨峰葡萄果浆混合,布朗李和巨峰葡萄果浆的配比为3.5∶1,添加柠檬酸调节果浆的起始pH值在3.0~3.5,添加0.3%果胶酶,酵母液接种量为8.5%,以25℃控温发酵30 d,陈酿时间30 d,发酵过程补加白砂糖使果酒最终酒精度达到13%vol以上。经过清渣分离、陈酿30 d、调配、灭菌及包装,得到色泽橙红、透明清澈、果香浓郁愉悦、酒体丰满、酸甜可口、营养丰富的半甜型果酒。

In this paper,with high-quality mature black plums and Kyoho grapes as raw materials,the fermentation process of semisweet Kyoho grape-black plum wine was studied.The optimum fermentation process was as follows:black plums were pulped after pitting and mixed with Kyoho grape pulp at the ratio of 3.5∶1;citric acid was added to adjust the initial pH value of the mixed pulp to about 3.0 to 3.5;0.3%pectinase and 8.5%yeast were added;fermentation was conducted at 25℃for 30 days;sugar was added during fermentation to keep the final alcohol content of the wine above 13%vol.After filtration,aging for 30 days,blending,sterilization and packaging,the semi-sweet fruit wine was produced.The wine was orange-red,transparent and clear,with rich fruit aroma,sweet-sour taste,full wine body,and rich nutrition.