摘要
以野生楮桃为原料,经榨汁、成分调整,接入安琪牌葡萄酒酵母菌进行发酵,再经陈酿、澄清处理得风味独特的半干红楮桃酒。最佳工艺参数为:酵母加入量为0.6g/L,发酵液加糖量为17%,发酵温度为26℃。成品酒精度12%vol,总糖6g/100mL,总酸0.5～0.6g/mL。
Half-dry papermulberry peach fruit wine of special flavor was developed successfully by the following procedures： wild papermulberry peach used as raw materials, then juice squeezing and compositions adjusting, then inoculation with Angel grape wine yeast for fermentation, then wine aging, and finally clarification. The optimum technical parameters were determined as follows： the addition level of yeast as 0.6 g/L, 17 % sugar addition quantity in fermenting liquid, and fermentation temperature at 26 ℃. The alcohol content, total sugar content and total acids content in product wine were 12 %vol, 6 g/100 mL and 0.5-0.6 g/mL respectively. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第8期134-135,共2页
Liquor-Making Science & Technology
基金
国家重点基础研究发展计划项目(2006CB403206)。
关键词
果酒
半干红楮桃酒
研制
wine
half-dry papermulberry peach fruit wine
development
