摘要
以红豆为原料,采用发酵、调配等工序精制红豆酒。在主发酵结束前不添加SO2,而是在主发酵期前采用高锰酸钾灭菌;采用果胶酶对多酚氧化酶类物质进行预处理,果胶酶处理的最适pH在3～4之间,而且在常温下酶解;采用果酒专用酵母发酵,接种量适当;用K2CO3调酸度,用量不大于1g/L。添加红豆果汁进行调配时必须先对红豆果汁进行酶化、酸化、护色等预处理,并做小样试验,方可应用于大生产。(孙悟)
Jequirity fruit wine was developed with jequirity as raw materials through the procedures including fermentation and blending etc. The concrete operations were as follows; sterilization by potassium permanganate and no addition of SO2 before the ending of chief fermentation; application of pectase in the pretreatment of polyphenol oxidase and the optimal pH value was 3～4 for pectase treatment (enzymolysis under normal temperature); yeast specially used for fruit wine applied in fermentation, adequate inoculation quantity; K2CO3 used in acidity adjustment and use level less than 1 g/L; before blending with jequirity fruit juice, the juice must undergo the pretreatment of enzymolysis, acidification and color protection etc., manufacturing be practiced while hand samples experiments done beforehand.(Tran. by YUE Yang)
出处
《酿酒科技》
2004年第4期78-79,83,共3页
Liquor-Making Science & Technology
关键词
果酒
北国红豆
酿制工艺
fruit wine
jequirity produced in North China
production technology
