摘要
以蓝莓果为酿造原料,在酿造过程中,对复合酶的种类和最佳配比进行了试验,确定了各种酶的用量和最佳工艺条件。经分离筛选得到了适用于蓝莓酒发酵的酿酒一号酵母菌株,对形态与生理特征进行了鉴定,并测试了酵母菌种的产酒力、耐SO2能力、耐乙醇能力及耐酸力。蓝莓果经生物酶解、灭酶、澄清处理,用酿酒一号酵母菌株发酵、陈酿、过滤、调配等工艺酿造的蓝莓半甜酒和蓝莓甜酒,果香浓郁,清澈明亮,营养丰富,口味纯正。该工艺提高出汁率10%,改变了传统红酒生产的工艺过程。酿造周期由传统工艺的三年以上缩短为六个月,为红酒的生产开辟了一条新途径。
Blue berry as brewing stuff, species and optimal proportion of multi-enzyme were researched. The physiological characteristics of a yeast strain （Brewage No.l）, which was separated and screened for brewing blue berry wine, were identified, as well as alchole yield, ~sistance of SO2 ,ethyl alcohol and acid. The blue berry was manipulated by serial processes such as enzymolysis, inactivation of en zymes, clarification, fermentation by the yeast strain, aging, filtration and liquor-blending. Liqueur and demi-liqueur of blue berry were transparent, clean and nutritional with elegant and pure taste. The techique increased 10% juice yield by improving traditional brewing process. It was anticipated that this techique can be a new method for wine brewage, because of decreasing brewing cycle from 3 years to 6 months.
出处
《酿酒》
CAS
2008年第3期86-89,共4页
Liquor Making
关键词
组合酶法
蓝莓酒
酿造
工艺
multi-enzyme, blue berry wine, brewing, technique
