CAJ | 학술논문

以杨梅为原料,开展干白杨梅酒的生产工艺研究,结果表明,酿制干白杨梅酒选择酵母C为最佳,酒的口感细腻、风味独特。该酵母能将果酒的大部分花色苷降解,Hunter A值由发酵前40降到发酵后的12;发酵方式选择清汁发酵,有利于提升酒质及花色苷的降解;发酵温度以18～20℃为最佳,发酵缓和、周期适中,酒的口感、风味良好。
이양매위원료,개전간백양매주적생산공예연구,결과표명,양제간백양매주선택효모C위최가,주적구감세니、풍미독특。해효모능장과주적대부분화색감강해,Hunter A치유발효전40강도발효후적12;발효방식선택청즙발효,유리우제승주질급화색감적강해;발효온도이18～20℃위최가,발효완화、주기괄중,주적구감、풍미량호。
Red bayberry was used as raw materials to produce dry white red bayberry wine and the key points in the production were summed up as follows： degrading yeast C was used which could degrade most anthocyanin in fruit wine and the produced wine had exquisite taste and special flavor,and Hunter A value dropped from 40 before the fermentation to 12 after the fermentation;clear juice fermentation was adopted,which could improve wine quality and was advantageous to the degradation of anthocyanin;and the best fermentation temperature was at 18～20 ℃.