摘要
以刺梨、草莓、猕猴桃、菠萝为原料生产复合果酒,果实榨汁调糖至23%灭菌,接种0.04%活性干酵母;控温25℃发酵和室温21～25℃发酵,研制得复合果酒。实验表明,控温发酵比室温发酵酒度上升快;Vc含量在发酵前后有所变化;采用明胶、皂土和果胶酶澄清,澄清温度控制在15～18℃。(孙悟)
Complex fruit wine was produced with thorn pear,strawberry,Chinese gooseberry and pineapple as raw materials by the following procedures:fruit juicing and the sugar content increased to23%for sterilization,then inoculation of0.04%active dry yeast,fermentation under controlled temperature at25℃and room temperature at21～25℃.The test results indicated that alcohol con-tent increased more rapidly by controlled temperature fermentation than by room temperature fermentation and Vc content presented slight change before and after fermentation.The wine was clarified by glutin,bentonite and pectase and the clarification temperature was controlled between15～18℃.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期75-76,共2页
Liquor-Making Science & Technology
关键词
果酒
复合果酒
发酵
研制
wine
complex fruit wine
fermentation
development
