酿酒
釀酒
양주
LIQUOR MAKING
2014年
1期
82-83
,共2页
橄榄酒%橄榄%浸泡型%酶解浸渍
橄欖酒%橄欖%浸泡型%酶解浸漬
감람주%감람%침포형%매해침지
olive wine%olive%immresion%enzyme impregnated
以发酵米酒为酒基，广东云浮郁南县优质成熟橄榄为原料，对浸泡型橄榄酒工艺进行研究，通过正交试验及感官品评和理化指标检测，确定其生产工艺为：将橄榄破碎后，添加100mg/L的果胶酶进行酶解浸渍，酶解温度为15℃，时间24h，酶解完成后，添加40度米酒按料液比为2∶1进行浸泡，浸泡温度25℃，浸泡时间32d。最后经陈酿、澄清、过滤、包装后得口感纯正的橄榄酒。
以髮酵米酒為酒基，廣東雲浮鬱南縣優質成熟橄欖為原料，對浸泡型橄欖酒工藝進行研究，通過正交試驗及感官品評和理化指標檢測，確定其生產工藝為：將橄欖破碎後，添加100mg/L的果膠酶進行酶解浸漬，酶解溫度為15℃，時間24h，酶解完成後，添加40度米酒按料液比為2∶1進行浸泡，浸泡溫度25℃，浸泡時間32d。最後經陳釀、澄清、過濾、包裝後得口感純正的橄欖酒。
이발효미주위주기，엄동운부욱남현우질성숙감람위원료，대침포형감람주공예진행연구，통과정교시험급감관품평화이화지표검측，학정기생산공예위：장감람파쇄후，첨가100mg/L적과효매진행매해침지，매해온도위15℃，시간24h，매해완성후，첨가40도미주안료액비위2∶1진행침포，침포온도25℃，침포시간32d。최후경진양、징청、과려、포장후득구감순정적감람주。
Studied the immersiom process of the olive wine with Guangdong high-quality mature green plum as raw material, by orthogonal test and sensory evaluation and physical and chemical indicators for testing, to determine their production process as follows: added 100mk/L pectinase for maceration after the break , the enzyme solution temperature is 15℃, time 24h, and then added 40 degrees wine by solid-liquid ratio of 2∶1 for soaking, soaking temperature of 25, soaking time 32d. Finally after aging, clarification, filtration, packaging was pure taste of olives wine.
