摘要
毛樱桃果实破碎榨汁时添加5％的白酒大曲,室温下处理6h,可使出汁率提高13.6％。采用苹果酸—乙醇发酵的生物降酸法降低毛樱桃汁的酸度,加入果酒酵母前添加8％—10％的裂殖酵母1号培养液,3d后使酸度平均降低10.4g/1,降酸率达54％在发酵过程中,采用带皮渣发酵4d,然后分离皮渣继续发酵的方式,并且采取15℃的低温发酵工艺,使酒的色香味保持较好的状态。
The. yield of pressed 'Prunus tomentosa Thunb fruit juice would be improved to 13.6% , after adding 5% distiller yeast to the pressed juice and being treated 6 hours at room temperature. Using Malic acid - alcoholic fermentation to degrade the organic acid, the acidity of juice decreased to 10.4g/l on average in 3 days , that is 54% of the acid being decreased , after adding 8% - 10% Schixo-gony yeast No.1 before fermentation. During the fermentation, pressed juice with peel was fermented for 4 days then filtered juice continued to fermenl at low temperature (15℃). Using above technology, the wine has perfect color, flavor and taste in special style.
出处
《中国食品学报》
EI
CAS
CSCD
2002年第1期17-21,共5页
Journal of Chinese Institute Of Food Science and Technology
