岭南特色果酒关键技术研究及产业化

Research on the Key Techniques and the Industrialization of Lingnan Specail Fruit Wine

介绍了以岭南特色水果为原料,根据各种水果不同的特性,从原料的精选、清洗、破碎、低温酶解、低温发酵、二段变温陈酿、控温澄清、低温过滤等工艺环节,通过大量试验摸索出保留其特点的果酒酿造工艺,成功研制出了一批优质的橄榄酒、黄皮冰酒、余甘果酒、青梅酒、稔子酒、桑葚冰酒、黄秋葵酒等果酒。得到的果酒清澈透明,具有浓郁的果香,口感醇厚圆润、酒体丰满、回味绵延,风格独特,典型性突出。

According to the different characteristics of different kinds of fruits, the processing links of selecting, cleaning, crushing,low-temperature Enzymolysis, low-temperature fermentation, two-stage variable temperature aging, temperature-controlled clarification and low-temperature filtration were introduced, a batch of high quality olive wine, Huangpi ice wine, Yugan fruit wine, plum wine, Renzi wine, mulberry ice wine and Okra wine were successfully developed through a lot of experiments. The wine is clear and transparent, with rich fruit aroma, mellow taste, full-bodied, lingering aftertaste, unique style, typical prominent.