酿酒
釀酒
양주
LIQUOR MAKING
2013年
3期
84-87,88
,共5页
沙棘汁%树莓汁%树脂%发酵%氨基酸
沙棘汁%樹莓汁%樹脂%髮酵%氨基痠
사극즙%수매즙%수지%발효%안기산
sea-buckthorn juice%raspberry juice%resins%fermentation%Amino acids
以沙棘汁和树莓汁为原料，混合果汁经 D 101-I 大孔吸附树脂过滤，分别对处理过的果汁和未处理的果汁调整初始糖度12，pH4.2,接入1.2‰活性干酵母，采用流加发酵优化发酵工艺，经陈酿得到沙棘树莓冰酒。本实验采用 L-8800全自动氨基酸分析仪对两种发酵冰酒的氨基酸成分进行检测。结果表明发酵前对混合果汁用树脂处理,氨基酸含量相对多些,与此同时能有效控制沙棘树莓酒陈酿过程中的褐变,提高稳定性,改善酒的口感。
以沙棘汁和樹莓汁為原料，混閤果汁經 D 101-I 大孔吸附樹脂過濾，分彆對處理過的果汁和未處理的果汁調整初始糖度12，pH4.2,接入1.2‰活性榦酵母，採用流加髮酵優化髮酵工藝，經陳釀得到沙棘樹莓冰酒。本實驗採用 L-8800全自動氨基痠分析儀對兩種髮酵冰酒的氨基痠成分進行檢測。結果錶明髮酵前對混閤果汁用樹脂處理,氨基痠含量相對多些,與此同時能有效控製沙棘樹莓酒陳釀過程中的褐變,提高穩定性,改善酒的口感。
이사극즙화수매즙위원료，혼합과즙경 D 101-I 대공흡부수지과려，분별대처리과적과즙화미처리적과즙조정초시당도12，pH4.2,접입1.2‰활성간효모，채용류가발효우화발효공예，경진양득도사극수매빙주。본실험채용 L-8800전자동안기산분석의대량충발효빙주적안기산성분진행검측。결과표명발효전대혼합과즙용수지처리,안기산함량상대다사,여차동시능유효공제사극수매주진양과정중적갈변,제고은정성,개선주적구감。
Fruit wine was prepared by using sea-buckthorn and raspberry as raw materials, mixed fruit juice by D 101-I resin, processed orange juice and original juice were regulated to original sugar concentration of 12% and pH 4.2. Then added active dry yeast of 1.2‰,the process conditions of sea-buckthorn and raspberry wine fed-batch fermentation were optimized. In this study, the sea-buckthorn wine was detected after aging by the amino acid analyzer. It was found that The amino acid content of processed orange juice were relatively more.The sea buckthorn and raspberry wine browning can be controlled. Stability was improved, the taste was improved.
