摘要
利用柑橘汁和梨汁混合发酵酿制果酒,柑橘汁起到调酸和原料的双重作用。实验结果表明,利用果汁混合发酵,柑橘汁的量小于20%时,能增加原酒的果香味和风味,使酒体更加饱满;果酒的香气来源于原料中的香气物质和发酵过程中产生的香气;利用柑橘汁调节发酵初始酸度应控制柑橘汁在20%以下,发酵原液的pH值调节在4.0左右,此时酒精产率高。(孙悟)
Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production （acid content adjustment and as raw materials）. The experimental results suggested that orange juice （use level less than 20 %） could increase wine aroma and improve wine taste and perfect wine body, and the aroma of fruit wine came from raw materials and fermentation process. Besides, the use level of orange juice should be controlled below 20 % during the regulation of initial acidity and pH value of fermenting solution controlled at about 4.0, which could produce high alcohol yield.
出处
《酿酒科技》
北大核心
2006年第5期78-79,88,共3页
Liquor-Making Science & Technology
关键词
果酒
黄金梨汁
柑橘汁
混合发酵
干型酒
wine
gold pear juice
orange juice
mixed fermentation
dry fruit wine
