酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
2期
78-80
,共3页
果酒%玫瑰茄%苹果%生产工艺
果酒%玫瑰茄%蘋果%生產工藝
과주%매괴가%평과%생산공예
fruit wine%roselle%apple%fermentation technology
以玫瑰茄和苹果为主要原料，通过单因素和正交试验研究玫瑰茄苹果果酒的生产工艺。结果表明，按重量计，苹果40 g，1%的玫瑰茄提取液60 g，酿酒酵母添加量0.05%，蔗糖添加量8 g，发酵温度为28℃，混合发酵48 h。酿制的玫瑰茄果酒呈玫瑰红色，清亮透明，果香浓郁，酸甜爽口。
以玫瑰茄和蘋果為主要原料，通過單因素和正交試驗研究玫瑰茄蘋果果酒的生產工藝。結果錶明，按重量計，蘋果40 g，1%的玫瑰茄提取液60 g，釀酒酵母添加量0.05%，蔗糖添加量8 g，髮酵溫度為28℃，混閤髮酵48 h。釀製的玫瑰茄果酒呈玫瑰紅色，清亮透明，果香濃鬱，痠甜爽口。
이매괴가화평과위주요원료，통과단인소화정교시험연구매괴가평과과주적생산공예。결과표명，안중량계，평과40 g，1%적매괴가제취액60 g，양주효모첨가량0.05%，자당첨가량8 g，발효온도위28℃，혼합발효48 h。양제적매괴가과주정매괴홍색，청량투명，과향농욱，산첨상구。
In this study, roselle and apple were used as main raw materials to produce roselle&apple fruit wine, and the optimum fermenting parameters were summed up through single factor test and orthogonal experiments as follows:40 g of apple, 60 g of 1%roselle extracting, and 8 g of sugar adding amount mixed together (the above parameters counted by weight);the adding level of S.cerevisiae was 0.05%, the ferment-ing temperature was at 28℃, and fermenting time was 48 h. The produced fruit wine was red rose in color, clear and transparent with strong fruit aroma and enjoyable taste.
