摘要
以脐橙为原料,对脐橙全汁果酒的酿造工艺进行研究。结果表明,果胶酶用量、SO2添加量、酵母接种量及发酵温度等条件对脐橙果酒品质影响较大;正交实验结果表明,在发酵温度为24℃、SO2用量为80 mg/L、果胶酶用量为50 mg/L、酵母接种量为0.5 g/L的条件下,可制得色泽金黄的优质脐橙全汁果酒。
The brewing technology of navel orange whole-juice fiafit wine with navel orange as raw materials was investigated. It was revealed that fermentation temperature, the addition level of yeast and SO2 and the use level ofpectinase had great influence on the quality of navel orange wine. The optimum technical parameters were summed up as follows through orthogonal experiments： fermentation temperature was at the use level of pectinase was 50 mg/L, the use level of SO： was 80 mg/L, and the inoculating quantity of yeast was 0.5 g/L. Under the above conditions, high quality fruit wine in golden yellow color could be produced.
出处
《酿酒科技》
北大核心
2013年第5期8-10,共3页
Liquor-Making Science & Technology
基金
四川理工学院科研基金项目(2010XJKYL015)
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2011-14)
关键词
脐橙
果酒
酿造工艺
酵母
navel orange
fruit wine
brewing technology
yeast
