杨梅果酒生产新工艺的研究

Study on the New Processing Technology of Waxberry Wine

本文研究了以杨梅为原料生产发酵型杨梅果酒的新工艺。通过添加红曲以增进果酒色泽,并使其具有很好的药理保健功能。试验中筛选出最佳酵母菌种,并采用正交试验和理论分析确定了最优发酵工艺条件:发酵温度18℃,红曲加量2％,糖汁最佳配比4:6,酵母加量10％。所得的杨梅果酒色泽诱人、口感醇和、风味独特,且具有丰富的营养价值。

A new processing technology of waxberry wine was studied. Monascus was added to improve wine color and enhance functionally medical value.The best kind of wine seed yeast was screened out in this test, and the best fermentation technology was ascertained by orthogonal experiment and theory analysis: fermentation temperature was 18℃ , addition of monascus was 2% , proportion of glucose to juice was 4:6 and addition of yeast was 10% .Finally, a new-type waxberry wine with bright color, mellow taste, unique flavor and abundant nutrition was obtained.