摘要
用发酵法生产低醇优质菠萝果酒,对4种果酒专用的酿酒酵母进行了对比试验,确定选用最适合菠萝酒酿造的酵母菌株Y19;同时对影响菠萝果酒品质的重要工艺参数进行了探讨,确定菠萝果酒酿造最佳含糖量为20%,主发酵温度20℃,发酵时间7d,添加偏重亚硫酸钾110mg/L。经过成分调配、澄清、陈酿等工艺得到酒精含量为10%(v/v),糖含量为45g/L的优质、低醇甜型菠萝果酒。
The low-alcohol pineapple wine was produced by fermentation. The strain Y19 was used as the optimum yeast for pineapple wine production by comparing test on the four strains of Saccharomyces cewvisiaes specially used in fruit wine production The important parameters effecting the quality of pineapple were also studied, the results were that the optimum sugar content 20%, the fermentation at 20℃ for 7 d, the K2S2O3 concentration 110 mg/L. Finally, after composition adjustment, clarification and aging, a high quality and sweet type pineapple wine was obtained with alcohol 10% and sugar content 45 g/L.
出处
《中国酿造》
CAS
北大核心
2005年第11期16-19,共4页
China Brewing
关键词
菠萝
酿造
果酒
低醇
pineapple
brewing
fruit wine
low-alcohol content
