摘要
为提高猕猴桃干酒品质及其非生物稳定性,通过优选法,对猕猴桃干酒酿造中猕猴桃清汁的制取、发酵方式、酵母选择、降酸顺序、发酵参数等进行了研究。试验结果表明:两次加入果胶酶达140mg/kg,同时加入SO260mg/kg,皂土0.7g/kg,酶解澄清8h可快速获得清汁;使用葡萄酒酵母能酿制出比活性干酵母更优质的猕猴桃干酒;清汁发酵酒优于浑汁和全果发酵酒;发酵后降酸与降酸后发酵差别不大,但降酸后发酵酒的风味更好。干酒最佳发酵工艺参数为:于清汁中加入60mg/kgSO2,接入0.1%的葡萄酒酵母,在12～15℃低温发酵,所得干酒风味佳,色泽好,VC保存率高,酒的稳定性好。
In order to improve the quality and non-bio-stability of kiwi-fruit wine, the preparation of clarified juice, fermentation method, selection of yeast, order of reducing acid and fermentation parameter were studied. Results showed that the clarified juice could be obtained quickly by adding 140mg/kg pectinase in two times, at the same time, adding 60mg/kg SO2, 0.7g/kg benotonite and enzymic hydrolysis for 8h. Then by adding wine yeast to this clarified juice, the best flavor and high clarity kiwi-fruit wine can be brewed out. Clarified juice was better than turbid juice or smashed kiwi-fruit as raw material for brewing. Total acid reduction may be conducted either before or after brewing, but the former procedure was better. The optimal fermentation parameters are adding 60mg/kg SO2, 0.1% wine yeast, and fermentation temperature is at 12～15℃. In this condition, the colour, flavor, stability of wine presents the best.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第2期5-11,共7页
Journal of Chinese Institute Of Food Science and Technology
