摘要
以枸杞为原料,采用控温发酵技术研究了酿制枸杞果酒的工艺流程。通过对比试验确定最佳工艺参数为:发酵温度为(20±1)℃,发酵前果汁调糖至20%,用80mg/L明胶直接澄清。并对工序中影响产品质量的其他因素如SO2的添加量、果实破碎发酵与整果发酵等进行了探讨。
Taking medlar as main material, the production flow of medlar wine was studied by fermentation at controlled temperature. By comparative experiments, the optimum processing parameters were determined as follows： fermentation temperature was （20±1）℃, sugar concentration of the juice before fermentation was adjusted to 20%, and 80 mg/L gelatin was used for clarification. Other factors in production, such as addition quantity of SO2 and crash degree of medlar which affected product quality, were also discussed.
出处
《中国酿造》
CAS
北大核心
2008年第1期91-94,共4页
China Brewing
关键词
枸杞
果酒
工艺
medlar
fruit wine
production processing
