摘要
利用澄清的刺梨原汁,经加糖分段控温发酵,发酵菌种系从果皮上分离筛选的两株酵母 Sp91—01—18和91—01—2,得到酒精含量为11.4%,残糖0.23%的发酵液.再经陈酿过程的酯化、氧化及澄清等作用和处理,使酒质清晰、色泽晶莹、口感良好、风味独特.酒中 SOD 酶活性高达600U/ml,并含有7种维生素和18种游离氨基酸,其中维生素 C 的含量高达420.2mg/100ml.
The paper introduces the fermented wine of Rosa roxburghii Tratt juice.The ferment microbesare two strains of yeast named Sp91-01-18 and 91-01-2 which were isolated from the skin of Rosaroxburghii Tratt fruit.By controlling the fermentation temperature at different stages,fermenting Rosaroxburghii Tratt juice and adding sugar fermented juice was obtained.It's ethyl alcohol content is 11.4%.And residual sugar is 0.23%.Through esterification oxidation and clarification during the process of fer-mented juice ageing,a high nutritive fermented wine was obtained.This wine is clarifying,with bright col-our,wonderful taste and special flavour.It's SOD enzyme activity is 600U/ml and also contains sevenkinds of vitamins and eighteen kinds of free amino acids.It's vitamin C content is 420.2mg/100ml.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
1992年第3期91-96,共6页
Journal of Nanjing Agricultural University
关键词
刺梨
发酵
酒
Rosa roxburghii Tratt
fermentation
wine
