酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2014年
11期
61-64
,共4页
蔓越莓%干型酒%发酵工艺%澄清%果酒
蔓越莓%榦型酒%髮酵工藝%澄清%果酒
만월매%간형주%발효공예%징청%과주
cranberry%dry wine%fermenting techniques%clarification%fruit wine
以蔓越莓为原料，研究蔓越莓干型酒发酵工艺及澄清技术。结果表明，蔓越莓干型酒发酵最佳工艺条件为发酵温度为31.75℃，初始糖度为14.92%，pH值为4.01，接种量为6.19%。用明胶处理蔓越莓干型酒的澄清效果比较好，明胶添加量为0.07 g/L，透光率可达93.8%。
以蔓越莓為原料，研究蔓越莓榦型酒髮酵工藝及澄清技術。結果錶明，蔓越莓榦型酒髮酵最佳工藝條件為髮酵溫度為31.75℃，初始糖度為14.92%，pH值為4.01，接種量為6.19%。用明膠處理蔓越莓榦型酒的澄清效果比較好，明膠添加量為0.07 g/L，透光率可達93.8%。
이만월매위원료，연구만월매간형주발효공예급징청기술。결과표명，만월매간형주발효최가공예조건위발효온도위31.75℃，초시당도위14.92%，pH치위4.01，접충량위6.19%。용명효처리만월매간형주적징청효과비교호，명효첨가량위0.07 g/L，투광솔가체93.8%。
In this study, the fermenting process of cranberry dry wine had been optimized as follows:fermenting temperature was at 31.75℃, ini-tial sugar content was 14.92%, pH4.01, and inoculating amount was 6.19%. The experiments proved that gelatin was the best choice for the clarification of cranberry dry wine and its optimum adding level was 0.07 g/L (wine transparency up to 93.8%after the clarification).
