沙田柚果酒脱苦工艺

Debittering Technology of Shatian Grapefruit Wine

以广西沙田柚为主要原料,通过选择最好的原料处理方式,发酵形成果酒,探究添加β-环糊精、柚苷酶和白砂糖这3类脱苦剂对果酒的脱苦效果,通过单因素试验和正交试验对果酒的酿造脱苦工艺条件进行探究。结果表明,原料的处理方式选择原果破碎不带囊进行果酒发酵,通过正交试验,沙田柚果酒最优脱苦工艺为β-环糊精添加量0.45%、柚苷酶添加量0.01%、白砂糖添加量2.0%、酶解温度50℃、水浴酶解90 min。在此脱苦工艺下,感官评分84.3分,总糖6.86 g/L、总酸6.72 g/L、酒精度12%vol;果酒澄清皂土添加量在1.6 g/L时,透光率达到85.2%。最终得到澄清、色泽诱人、脱苦效果明显、具有柚子清香口味协调的果酒。

With Guangxi Shatian pomelo as the main raw material, through the selection of the best way to deal with the raw material, the fruit wine was fermented, and the debittering effect of three debittering agents, cyclodextrin, naringinase and white granulated sugar on the fruit wine was explored. The single factor test and orthogonal test were used to explore the conditions of debittering. The results showed that the way of raw material treatment was to crush the original fruit without capsule for wine fermentation. Through the orthogonal test, the optimal debittering process of Shatian grapefruit wine was as follows: the addition of β-cyclodextrin 0.45%, the addition of naringinase 0.01%, the addition of white granulated sugar 2.0%, the enzymatic hydrolysis temperature 50 ℃, and the enzymatic hydrolysis in water bath 90 min. Under this debittering process, the sensory score of the debittering process was 84.3 points, the total sugar was 6.86 g/L, the total acid was 6.72 g/L, and the alcohol content was 12%vol. When the addition of clarified bentonite was 1.6 g/L, the light transmittance reached 85.2%. Finally, a fruit wine with clear, attractive color, obvious debittering effect and coordinated grapefruit fragrance and taste was obtained.