摘要
[目的]为陕西省苹果资源的开发利用提供新的途径。[方法]以新鲜苹果、梨为原料，研究全发酵苹果、梨复合果酒的最佳酿造工艺。[结果]初汁（苹果汁、梨汁）的配比、酵母的添加量、发酵温度、SO2的添加量均会影响全发酵苹果、梨复合果酒的品质。苹果、梨复合酒的最佳酿造工艺为：苹果汁、梨汁的配比为2：1，SO2的添加量为40mg／L，可溶性固形物（SSc）调至20。Bx，酵母菌的接种量为0．9g／L，前发酵温度为20℃，发酵10d，后发酵温度为15～18℃，发酵30d。[结论]在最佳工艺条件下酿造出的苹果、梨复合果酒，口味纯正柔和、果香浓郁、色泽鲜亮、营养丰富，具有典型的果香和酒香，值得重点推广。
[ Objective ] The aim was to provide the new way for the development and utilization of apple resource in Shaanxi province. [ Method] Using the fresh apples and pears as materials,the optimum brewing technology of the full-fermentation apple and pear complex fruit wine was studied. [Result] The quality of the full-fermentation apple and pear complex fruit wine could be influenced by the ratio of the initial juice （apple juice and pear juice）, addition of yeasty, fermentation temperature and the addition of SO2. The optimum brewing technology of the apple and pear complex wines was as follows： the ratio of the apple juice and pear juice was 2：1, the addition of SO2 40 rag/L, the sugar degree 20°Bx, the inoculation amount of yeasty 0.9 g/L, the initial fermentation temperature 20℃ and the fermentation time 10 d,the pest fermentation temperature 15 - 18℃ and the fermentation time 30 d. [Conclusion] The apple and pear complex fruit wines ,produced by the optimum brewing technology had some characteristics of orthodox and soft taste, sweet smell, bright colour and rich nutrition. It had typical fruit aroma and wine aroma and was worth for emphasized popularizing.
出处
《安徽农业科学》
CAS
北大核心
2008年第24期10677-10678,共2页
Journal of Anhui Agricultural Sciences
基金
陕西省教育厅自然科学基金项目(07JK182)
关键词
发酵
复合果酒
酿造工艺
Fermentation
Complex fruit wine
Brewing technology
