摘要
通过研究不同的发酵工艺对成品酒的得率、酒的风味及酒的稳定性的影响，认为澄 清汁发酵工艺适宜于酿制全汁干型苹果酒；通过对不同酵母进行发酵工艺对比研究，选定低 温纯酵母发酵工艺，很好地保存了果香，酒体细致；通过采用高新生物技术——复合果胶酶 澄清工艺及硅藻土—纸板—膜过滤技术，解决了国内同类酒中普遍存在的稳定性欠佳的问题 .此外还通过天然色素调色试验选出了适宜于干红酒着色的葡萄紫色素，解决了红酒色泽过 淡的问题.
The fermentation technique of the clarified juice accommodate to make the dry cider with the pure apple juice by studying the influence of final produce, cide r flavour and stability of cider. Through comparable fermentation trialson diffe rent yeasts, the low temperature pure yeast has been selected to preserve the n ice smelling of apple and the dainty of the dry cider. The stability problem of cider which disturbs domestic cider producers has been solved through using hig h biochemical technologies which are called complex pectinase clarified techniqu e and diatomite cardboard membrane filter technique. In addition, the pigment of the purple grapes which suits the real wine blending has been chosen to solve the problem of light colour of cider by the blending colour experiment with the natural pigment.
出处
《郑州轻工业学院学报》
2000年第3期13-17,共5页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
基金
河南省科委科技攻关项目!(食科98107005)
关键词
苹果
发酵
澄清
稳定性
着色
干型果酒
生产工艺
apple
fermentation
clarification
stability
coloration
dr y cider
alcoholic beverage indust$
