CAJ | 학술논문

以黑加仑浆果为主要原料，将传统酿造和发酵后二次加糖发酵工艺进行比较，确定二次加糖工艺酿造甜型果酒。通过单因素和正交试验研究了发酵温度、初始糖度、接种量、发酵时间和果胶酶用量对甜型果酒酒精度和品质的影响。结果表明，甜型黑加仑果酒酿造的最佳工艺为：发酵温度25℃，初始糖度24%，接种量6%，果胶酶0.5%，发酵7 d后再加3.5%的白砂糖，继续发酵2 d结束。此条件下成品甜型果酒的颜色呈深紫红色、澄清透明，具有浓郁、宜人的果香和黑加仑香气，富有营养价值，具有多种保健功能。
이흑가륜장과위주요원료，장전통양조화발효후이차가당발효공예진행비교，학정이차가당공예양조첨형과주。통과단인소화정교시험연구료발효온도、초시당도、접충량、발효시간화과효매용량대첨형과주주정도화품질적영향。결과표명，첨형흑가륜과주양조적최가공예위：발효온도25℃，초시당도24%，접충량6%，과효매0.5%，발효7 d후재가3.5%적백사당，계속발효2 d결속。차조건하성품첨형과주적안색정심자홍색、징청투명，구유농욱、의인적과향화흑가륜향기，부유영양개치，구유다충보건공능。
Blackcurrant wine is produced by using blackcurrant as raw material. Traditional fermenting technology was compared with new fer-menting technology (sugar addition for secondary fermentation after primary fermentation) in this paper. The effects of fermenting temperature, initial sugar content, yeast inoculating quantity, fermenting time and pectinase use level on the alcoholicity and the quality of sweet blackcur-rant wine were investigated through single factor test and orthogonal test. The optimum fermenting parameters were summed up as follows:fer-menting temperature was at 25℃, initial sugar content was 24%, yeast inoculating quantity was 6%, the use level of pectinase was 0.5%, 7 d after primary fermentation, 3.5 % sugarcane was added for 2 d secondary fermentation. Under the above conditions, the produced wine was deep purple in color and clear and transparent with strong and pleasant fruit aroma and blackcurrant aroma. Besides, it was of rich nutrition and multiple healthcare functions.