CAJ | 학술논문

以山楂和葡萄为原料，生产纯果汁高档果酒。采用单因素试验设计方法，研究适宜山楂葡萄酒发酵的配比、发酵温度、糖度和pH值。采用山楂与葡萄的比例为1：2的配比，通过正交试验进行优化，最终得出最佳酿造工艺为：初始p H值为3．5，糖度为24％，主发酵7d ，添加红砂糖，在20℃的温度下发酵1个月后陈酿，陈酿两个月，澄清过滤后得到酒精度为15．5％ vol ，残糖4．8％，总酸4．1g/L的清澈透明、具有浓郁的山楂葡萄混合果香，酒香浓郁，口味柔和的宝石红色果酒。
이산사화포도위원료，생산순과즙고당과주。채용단인소시험설계방법，연구괄의산사포도주발효적배비、발효온도、당도화pH치。채용산사여포도적비례위1：2적배비，통과정교시험진행우화，최종득출최가양조공예위：초시p H치위3．5，당도위24％，주발효7d ，첨가홍사당，재20℃적온도하발효1개월후진양，진양량개월，징청과려후득도주정도위15．5％ vol ，잔당4．8％，총산4．1g/L적청철투명、구유농욱적산사포도혼합과향，주향농욱，구미유화적보석홍색과주。
High - grade pure juice wine was produced using hawthorn and grapes as raw material . The single factor experiment design method is adopted to study the suitable ratio of haw thorn wine fermentation ,fermentation temperature and sugar and pH .Adopting hawthorn with scale of 1:2 ratio of grapes ,the optimize it by orthogonal test ,finally comes up with the best brewing process :the initial pH value of 3 .5 ,sugar 24% ,fermentation 7 d ,red sugar ,add in 20 ℃ fermentation temperature 1 months after aging ,two months after clarification filtration with the 15 .5% alcohol vol ,residual sugar 4 .8% , and total acid of 4 .1 g/L clear transparent ,with rich hawthorn mixed fruit ,grape wine is full - bodied ,soft ruby red wine taste .