摘要
以沙棘果为原料,分别用发酵法和浸泡法生产出原酒,将两种工艺生产的原酒勾调出果香浓郁、口感醇厚的沙棘酒。发酵工艺为:果浆中加入4‰干酵母,于18～25℃前发酵10d;15～20℃后发酵30d。于10～15℃陈酿1年,再经澄清处理。浸泡工艺:分别用酒度25%(v/v)和20%(v/v)脱臭酒精,浸泡两次。沙棘与酒精比分别为1∶2.5和1∶1.5。将发酵酒70%,浸泡酒30%进行调配。(丹妮)
Seabuckthorn fruits as essentials were used to produce wine base by fermentation method and steeping method respectively.Then the wine base by different technical method blended together to produce seabuckthorn fruit wine of strong fruit aroma and full-bodied taste.The fermentation method included the following procedures:addition of4‰dry yeast in mashed fruit and10d prophase fermentation at18?25℃and30d anaphase fermentation at15?20℃,after one year storage at10?15℃,finally clarification operated.The steeping method included twice steeping by25%(v/v)and20%(v/v)deodorizing alcohol respectively.The proportioning of seabuckthorn fruits and alcohol were1∶2.5and1∶1.5respectively.70%fermented wine and30%steeping wine were used for blend-ing.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第2期85-85,84,共2页
Liquor-Making Science & Technology
关键词
果酒
沙棘果酒
发酵工艺
浸泡工艺
质量指标
fruit wine
seabuckthorn fruit wine
fermentation method
steeping method
