摘要
桑椹,又名桑果,为多年生木本植物桑树的果实,含有丰富的营养物质。以安琪W-ADY活性干酵母作为发酵菌种;主要工艺参数:果汁升温至90℃保持数分钟,快速冷却至25℃接种;25～28℃发酵,前发酵期7d,后发酵20～25d;下胶温度8～25℃。发酵过程表明,发酵温度对杂醇油含量的影响不大,但发酵汁水分和厌氧条件对杂醇油的生成有很大关系。产品的最终结果符合GB2758-81发酵酒国家标准和Q/CJS03-2003桑果酒企业标准。(孙悟)
Mulberry,fruit of ligneous plant-mulberry,contained abundant nutritional substances.Mulberry claret was developed as fol-lows:Angel W-ADY as fermenting microbial species;main technical parameters:temperature rise of fruit juice to90℃,after a few minutes,rapid temperature drop to25℃for inoculation,fermentation at25～28℃,7d prior fermentation time and20～25d late fermen-tation time;gelatin charging temperature at8～25℃.During the fermentation,it was found that fermentation temperature had only slight influence on fusel oil content,however,fermenting solution and anaerobic conditions had close relations with the formation of fusel oil.And the product wine met GB2758-81national standards of fermenting wine and Q/CJS03-2003enterprise standards of mulberry claret.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第5期93-95,共3页
Liquor-Making Science & Technology
关键词
桑椹
生物技术
桑椹红酒
mulberry
biological technical
mulberry claret
