CAJ | 학술논문

采用热浸提技术发酵酿造树莓干型酒，通过工艺参数优选试验得到了热浸提最佳工艺参数：浸提温度为65℃，浸提时间为20 min。通过正交试验得到了树莓干酒发酵的最佳工艺参数：酵母接种量0.08%、发酵温度22℃、发酵初始pH3.2。通过单因素试验确定了树莓干酒的最佳澄清剂为壳聚糖，最佳添加量为0.06%。所得树莓干酒为红宝石色，澄清透明有光泽，带有典型的树莓果香及和谐的醇香。
채용열침제기술발효양조수매간형주，통과공예삼수우선시험득도료열침제최가공예삼수：침제온도위65℃，침제시간위20 min。통과정교시험득도료수매간주발효적최가공예삼수：효모접충량0.08%、발효온도22℃、발효초시pH3.2。통과단인소시험학정료수매간주적최가징청제위각취당，최가첨가량위0.06%。소득수매간주위홍보석색，징청투명유광택，대유전형적수매과향급화해적순향。
By calorzation technique brewing raspberry wine ,we concluded the technological parameter preference methods:extracting temperature was 65 ℃,extracting time was 20 minutes. We reached the conclusion to the optimal technical fermentation parameter of raspberry dry wine by the orthogonal test. The amount of inoculum yeast was 0.08%,the fermentation temperature was 22℃,the fermentation initial pH was 3.2. We determined that chitosan was the best fining agent of raspberry dry wine by single factor trial;the optimal addition dosage was 0.06%. Product quality index of raspberry wine was as follow:its colour was ruby,clear,transparent,with a typical aromas of raspberries and harmonious flavour.