酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
10期
82-84
,共3页
黄皮果酒%黄皮%生产工艺%酶解浸渍
黃皮果酒%黃皮%生產工藝%酶解浸漬
황피과주%황피%생산공예%매해침지
Clausena lansium fruit wine%Clausena lansium%production techniques%enzymolysis and steeping
以成熟无核黄皮为原料,研究不同发酵工艺对无核黄皮果酒的影响。通过正交试验、感官品评和理化指标检测分析,确定其生产工艺为：无核黄皮破碎后,添加60 mg/L的果胶酶进行酶解浸渍,酶解温度为15℃,时间12 h,酶解完成后添加M05酵母0.6 g/L,在18℃下发酵,48 h后进行清汁分离,并按要求补加糖分后继续发酵,使其最终酒度在12%vol。经调配、澄清、冷冻、除菌过滤、包装得黄皮果酒,该酒酒体丰满、圆润醇厚,呈金黄色、具浓郁黄皮果香与酒香,回味绵延。
以成熟無覈黃皮為原料,研究不同髮酵工藝對無覈黃皮果酒的影響。通過正交試驗、感官品評和理化指標檢測分析,確定其生產工藝為：無覈黃皮破碎後,添加60 mg/L的果膠酶進行酶解浸漬,酶解溫度為15℃,時間12 h,酶解完成後添加M05酵母0.6 g/L,在18℃下髮酵,48 h後進行清汁分離,併按要求補加糖分後繼續髮酵,使其最終酒度在12%vol。經調配、澄清、冷凍、除菌過濾、包裝得黃皮果酒,該酒酒體豐滿、圓潤醇厚,呈金黃色、具濃鬱黃皮果香與酒香,迴味綿延。
이성숙무핵황피위원료,연구불동발효공예대무핵황피과주적영향。통과정교시험、감관품평화이화지표검측분석,학정기생산공예위：무핵황피파쇄후,첨가60 mg/L적과효매진행매해침지,매해온도위15℃,시간12 h,매해완성후첨가M05효모0.6 g/L,재18℃하발효,48 h후진행청즙분리,병안요구보가당분후계속발효,사기최종주도재12%vol。경조배、징청、냉동、제균과려、포장득황피과주,해주주체봉만、원윤순후,정금황색、구농욱황피과향여주향,회미면연。
The effects of different fermentation technology on the quality of clausena lansium fruit wine（produced by matured and seedless clausena lansium） were studied.The optimum production conditions were determined by orthogonal experiments,sensory evaluation and physiochemical indexes measurement as follows： after breaking of seedless clausena lansium,60 mg/L pectinase was added for enzymolysis and steeping,enzymolysis temperature was at 15 ℃ and enzymolysis time was 12 h,after enzymolysis,0.6 g/L M05 yeast was added for fermentation at 18 ℃,and separation operated 48 h later,then sugar was added according to the requirements for further fermentation and the alcoholicity was finally about 12 %vol.Then after blending,clarification,filtration,sterilizing and packaging,full-bodied clausena lansium fruit wine with mellow clausena lansium aroma and wine flavor,light yellow in color,transparent and chartreuse,and long aftertaste,was produced.
