CaCl_2对苹果酒酿造的影响

Effects of Adding CaCl_2 Treatment on Cider Brewing

对以红富士苹果为原料 ,分别添加 0 3、0 4、0 5g/LCaCl2 的澄清苹果汁进行了研究。清汁中接种酿酒酵母Aw(Saccharomycescerevisiae ,Aw) ,于 2 0℃控温发酵 ,陈酿、澄清后进行理化、感官分析与风味物质测定。研究显示 ,添加CaCl2 显著地提高了果汁的澄清度、加快了果汁澄清速度。果汁处理时间低于 12h时 ,CaCl2 加量以 0 4g/L为宜 ;处理时间在 18～ 2 2h ,CaCl2 加量为 0 3～ 0 5g/L。经CaCl2 增加酸度 ( 1 49～ 1 5 7g/L)、降低 pH值 ( 0 19～ 0 2 4)、对酵母酒精发酵、发酵过程中滴定酸和 pH的变化趋势无显著影响。CaCl2 处理的果汁发酵的苹果酒滴定酸度高、残糖低 ,总浸出物低 ,酒精浓度与未处理苹果酒接近 ;口味纯正、爽口 ,色泽好 ,果香味突出。

The 0 3, 0 4 and 0 5?g/L CaCl 2 was added into freshly pressed apple (Fuji) musts respectively, which were clarified below 15℃, then the clarified apple juices were fermented by Saccharomyces cerevisiac at 20℃ After that the newly fermented ciders were followed physical and chemical analysis, sense evaluation, and aroma components determination By adding CaCl 2, the more clear juices that compared with the control were obtained and less clarifying times were needed The optimal addition of CaCl 2 was 0 4?g/L when the must treatment time was less than 12h, however the 0 3?g/L was enough as the time up to 18～22?h The CaCl 2 treatment increased the acidity (1 49～1 57?g/L) and decreased the pH value (0 19～0 24) of apple juice There were no significant differences on alcoholic fermentation, variation of titration acidity, and pH value of fermenting apple juices The clarified apple cider with CaCl 2 treatment had higher titration acidity, lower residual sugar and total extract, good taste and fruit aroma