摘要
以青梅为原料,采用半发酵工艺生产青梅酒。果浆汁添加4‰的活化后的活性干酵母,发酵温度20～23℃,前发酵20d左右;18～20℃后酵2个月;皮渣加4‰的干酵母发酵后蒸馏;果子经钙化、护色后用酒精浸泡,将发酵原酒和浸泡酒以7∶3调配成,果香突出,清亮透明,醇厚爽净的青梅酒。(孙悟)
Greengage wine was produced by half-fermentation with greengage as essentials.The brewing process was as follows :addi-tion of4‰active dry yeast in the mashed fruit juice;fermentation temperature at20～23℃and early fermentation period was about 20days;then two months later fermentation at18～20℃;addition of4‰active dry yeast in the peel dregs for further fermentation and distillation;greengage through calcification and color protection steeped in alcohol and the product wine blended by fermented brut and steeping wine with the ratio as7∶3.The product wine is clear and transparent in color and mellow and pure in taste.Besides,it has strong fruit aroma.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第5期81-82,共2页
Liquor-Making Science & Technology
