摘要
以甘肃省特产临泽小枣为原料 ,研究枣酒发酵生产工艺。研究结果表明红枣最适烘烤条件为烘烤温度 12 0℃ ,烘烤时间 15min。采用在含还原糖 10 %的红枣清汁接种发酵 6 0～ 72h后补加白砂糖的发酵工艺。发酵条件为H2 SO3 添加量 10 0mg/L ,干酵母添加量 0 .2 %～ 0 .3% ,发酵温度 2 6～ 2 8℃ ,发酵时间为 6～ 7d。发酵原酒经冷热处理、澄清过滤和后修饰得到酒精含量 >11.5 0 % (v/v)
In this paper,the fermenting techniques of jujube wine was studied by using the Linze Small Jujube as raw material.The results showed that the most suitable baking term of Jujube was at 120℃ for 15mins.The fermenting techniques were adopting the jujube juice which contains 10% reducing sugar inoculated fermenting 60-72hs,then adding refined cane sugar.The fermenting terms were adding 100mg/L H 2SO 3 and 0.2%-0.3% dry yeast, fermenting at 26～28℃ for 6-7ds.The original wine through the cold-heat handling,clarifying,filtering and polishing behind produced a jujube wine which alcohol content is more than 11.50%( v/ v).
出处
《酿酒》
CAS
北大核心
2004年第6期65-67,共3页
Liquor Making
