Influence of Thermal Sterilization on the Characteristics of Cili(Rosa roxburghii)Wine

In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cili wine as the control(CK stored at 4℃).After six months,the sterilization effect,turbidity,pH value,alcohol content,volatile acidity,titratable acidity,total sugar,and vitamin C were determined.The volatile components in all the wine samples were extracted via head-space solid-phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS).Thermal treatment at 60~70℃ completely eliminated the microorganisms in Cili wine and had no significant effect on turbidity,pH value,alcohol content,volatile acidity,or vitamin C.The treatment brought increment in titratable acidity and decrement in total sugar compared with the CK.In particular,the treatment at 70℃ increased the number of volatile compounds to 34 compared with the CK(30).The results suggested that Cili wine sterilized at 60~70℃ water bath can keep good quality without deterioration for 6months at room temperature.

刺梨发酵酒(原酒)澄清剂及澄清方法的筛选

用不同澄清剂和澄清方法在常温和低温条件下对刺梨发酵酒进行澄清实验。结果表明 :皂土添加4 8g/L、明胶与皂土添加比例为 2 6∶1,澄清效果最好 ,其透光率在 95 %以上 ,澄清后的酒具有很好的稳定性 ,色泽金黄、清亮透明 ,不影响刺梨发酵酒的风味。

壳聚糖在刺梨酒(原酒)澄清中的应用

采用壳聚糖、皂土、壳聚糖与皂土对刺梨原酒进行澄清对比试验,结果表明,以壳聚糖0.6mg/mL和皂土4g/L的添加量进行复合澄清,效果最好,澄清度可达到99.2%,为刺梨酒澄清的最好方法。

防止刺梨酒氧化褐变的探讨

探索了刺梨酒褐变的主要原因及其防止方法。

山楂刺梨猕猴桃三果干酒的研制

以猕猴桃、刺梨、山楂为原料,将三果打浆后混合,调酸、调糖,加入活性干酵母,18℃发酵25d,经后酵及后处理,制成三果干酒,成品酒中含有丰富的维生素C、氨基酸、SOD、钙等营养成分,具有增强机体免疫力等保健作用。

JA澄清剂在刺梨果酒中的应用研究

研究了JA高效澄清剂对刺梨酒的快速澄清作用。测定果酒在澄清前后主要成分的变化。结果表明,经JA澄清荆处理的刺梨酒透光率可达95％以上,Vc和SOD的损失均小于2％; 易使果酒产生二次浑浊和褐变的果胶、单宁类物质的减少率分别为10％和40％;经扩试和工厂生产试验证明,该法先进合理可行,优于酶法和明胶法。

刺梨糯米酒的酿造工艺

刺梨含有18种氨基酸 ,10余种微量元素和6种维生素以及多种活性物质。以糯米生产甜黄酒 ,CO2 浸渍法生产刺梨原酒 ,经勾兑陈酿过滤而得刺梨糯米酒。刺梨原酒的制取采用CO2 密闭浸渍10天 ,按5mg/kg原料加入SO2。二次榨汁混合 ,添加0.3%果胶酶后离心分离 ,调整糖度24% ,酸度0.7% ,接种葡萄酒活性干酵母 ,20℃左右密闭发酵30天而成。