摘要
为了降低系列海红果酒的生产成本,采用海红果浓缩汁为原料酿造海红果白兰地及5°海红果酒,用鲜榨苹果汁调整海红果汁的初始糖酸值,研究苹果汁添加量、酵母接种量及发酵温度对5°海红果酒品质的影响,并通过海红果白兰地的调配得到7、10、12°系列海红果酒。结果表明,5°海红果酒发酵最适条件为:苹果汁添加量25%,发酵温度20℃,酵母接种量0.20g/L;该方法下所得的5°海红果酒果香浓郁,口感怡人;在5°海红果酒的基础上经海红果白兰地调配的系列海红果酒果香更为突出,口感俱佳,各项理化指标合格。
In order to reduce the cost for the production of a series of Haihong wine, the concentrated juice of fruit Haihong was used as a raw material to brew Haihong brandy and 5 ° Haihong wine. The fresh apple juice was used to adjust the initial content of sugar and acid in Haihong juice, the effects of the additon of apple juice, yeast inoculation and fermentation temperature on the quality of 5° Haihong wine was investigated. An array of Haihong wine, 5°, 7 °, 10°, 12 °, respectively, were produced using blending technique of Haihong brandy. The results showed that the optimal fermentation conditions of 5° Haihong wine are to be the apple juice addition of 25%, the yeast inoculation of 0.2 g/L, the fermentation temperature at 20 %. Under the optimal conditions, the resultant 5 ° Haihong wine is rich in fruity aroma and it tastes pleasant. The resultant series of Haihong wine, which produced by the deployment with Haihong brandy, are rich in obviously fruity odour and have a nice taste, and also the all the physiochemical indexes of these wine are qualified.
出处
《食品科技》
CAS
北大核心
2014年第10期112-116,共5页
Food Science and Technology
基金
科技部科技成果转化项目(2013GB2G000473)
陕西省科技厅重大科技创新项目(2011ZKC11-2)
关键词
海红果白兰地
苹果汁
海红果酒
发酵
调配
Haihong brandy
apple juice
Haihong wine
fermentation
blending technique
作者简介
杨辉（1960-），男，陕西西安人，博士，教授，主要从事发酵工程和生物材料方向的研究工作。
