摘要
通过单因素试验和正交试验考察酶制剂的处理时间、处理pH值、处理温度等对蜜柚酒的脱苦效果,通过对比而选出最优脱苦方法。结果表明,柚皮苷酶对蜜柚酒脱苦的最佳工艺条件为,酶制剂在发酵后添加效果较好;当添加量为0.5 g/L时,pH值6、温度50℃、作用时间30 min,果酒的脱苦率可达48.89%。
The debittering technology of pomelo wine was studied. The factors influencing the debittering effects of naringinase such as treatment time, pH value, and treatment temperature etc. were investigated through single factor experiment and orthogonal texts. Finally, the optimal debittering technical conditions were summed up as follows： the use level of nadnginase was 0.5 g/L, pH value was 3, treatment temperature was at 70 ℃, and treatment time was 30 min. As a result, the debittering rate of pomelo wine could reach up to 46.9 %.
出处
《酿酒科技》
北大核心
2012年第9期72-74,共3页
Liquor-Making Science & Technology
关键词
柚皮苷酶
蜜柚酒
脱苦
柚皮苷
naringinase
pomelo wine
debittering
naringin
