摘要
对野生蓝靛果发酵制酒的工艺及勾调进行了正交试验,选出了最佳方案:果实破碎后,补加白砂糖22%,加入活性干酵母1.5%,加入SO2,使之浓度为60mg/kg,于18～25℃前发酵14d,16～18℃后发酵60d,贮存1年后进行勾调。用发酵原酒20%,加白砂糖8%、柠檬酸0.08%、乙基麦芽酚10mg/kg,调酒度为5%(v/v)。(陶然)
The orthogonal tests of brewing wine with wild Lonicera caerulea fruits as material were done and the optimal scheme was selected as follows :breakup of the fruits,addition of22%white granulated sugar and1.5%active dry yeast,addition of SO 2 60mg/kg,14d prophase fermentation at18?25℃,60d anaphase fermentation at16?18℃,blending after one year storage with the propor-tioning as20%fermented brut wine by the addition of8%white granulated sugar,0.08%citric acid and10mg/kg ethyl maltol and the alcohol content was5%(v/v).(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第2期82-84,共3页
Liquor-Making Science & Technology
基金
为"野生蓝靛果资源开发利用"研究项目成果组成部分。
关键词
发酵酒
蓝靛果
发酵工艺
勾调
产品质量
fermented liquor
Lonicera caerulea fruit
fermentation techniques
blending
