摘要
山楂果破碎后,加水比为1∶1.5,浸提温度89℃,浸提4h。粗滤后,调糖度至130～150g/L,加入酵母,于22～28℃,0.15MPa条件下发酵2～3d,细滤后装瓶发酵。二次发酵条件为:采用法国进口葡萄酒干酵母,温度10℃,发酵15d后杀菌,低温贮存,澄清处理后即为成品。浸提后的果渣可再加工为山楂酱。(丹妮)
Low-a lc ohol foaming hawthorn fruit wine was developed by the following production techn iques:grinding of hawthorn;addi-tion of water by the ratio of1∶1.5;4h lixiviating with temperature at89℃;then after the primary filtration,sugar content adjusted to130～150g/L;addition of yeast for2～3d fermentation with temperature at22～28℃and pressure as0.15MPa;then after secondary filtration,wine filled in bottles for fermentation;the conditions for seconda ry fermentation included:grape wine dry yeast imported from French was used;te mperature at10℃;sterilization after15d fermentation;storage under low tem perature;product wine pro-duced after clarification;the marc after lixiviatin g could be produced into hawthorn paste.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第2期103-104,共2页
Liquor-Making Science & Technology
关键词
果酒
山楂
起泡酒
生产工艺
fruit w ine
hawthorn
foaming wine
production technology
