摘要
对利用猕猴桃清汁发酵酿制干酒的生产工艺进行了研究。结果表明:在制汁过程中加入60 mg/L的SO_2、100 mg/L的果胶酶和澄清剂,可快速获得透光率达88％以上的猕猴桃澄清汁;加入0.06％的1号葡萄酒酵母,加糖220 g/L,在25℃下进行发酵,可获得色泽黄绿、果香浓郁、口味协调、酒体厚实的猕猴桃干酒。
The process of brewing dry Kiwi wine by making use of juice fermentation was researched. The result showed that the rate of light transmittance of juice was 88% when adding 100 mg/L pecti-nase, 60 m g/L SO2 and proper amount of clarifier. Further more, yellow and green color, full aroma, fine taste and favorable dry Kiwi wine was obtained by adding 0. 06% of No. 1 yeast, adding sugar 220 g/L and fermenting under temperature condition of 25℃.
出处
《西北农业学报》
CAS
CSCD
2003年第3期157-160,共4页
Acta Agriculturae Boreali-occidentalis Sinica
基金
国家科技部西部专项(项目编号:2001BA901A19)
