CAJ | 학술논문

以重庆綦江地区野木瓜为原料，对其果酒发酵特性进行研究。确定最佳工艺条件为：果胶酶用量0.02%，45℃条件下处理果汁3～4 h，偏重亚硫酸钾添加量为100 mg/kg。发酵木瓜汁糖浓度为22%，pH值为4，添加0.1%的酵母进行果酒发酵，主发酵温度为22℃，后发酵温度为15℃，澄清用明胶添加量为0.35 g/L；所得低度野木瓜发酵酒色泽金黄、果香优雅、诸味协调。
이중경기강지구야목과위원료，대기과주발효특성진행연구。학정최가공예조건위：과효매용량0.02%，45℃조건하처리과즙3～4 h，편중아류산갑첨가량위100 mg/kg。발효목과즙당농도위22%，pH치위4，첨가0.1%적효모진행과주발효，주발효온도위22℃，후발효온도위15℃，징청용명효첨가량위0.35 g/L；소득저도야목과발효주색택금황、과향우아、제미협조。
The fermenting characteristics of Stauntonia chinensis DC wine (using Stauntonia chinensis DC grown in Qijiang, Chongqing as raw materials) were investigated. And the best technical parameters were summed up as follows:0.02% pectinase added in the juice at 45℃for 3 or 4 h treatment, then 100 mg/kg potassium sulfite added, sugar concentration adjusted to 22%,pH 4, then 0.1%yeast added for the fermenta-tion, primary fermentation temperature was at 22℃,and post-fermentation was at 15℃,and the use level of gelatin was 0.35 g/L for wine clari-fication. Under the above conditions, the produced low-alcohol wine was golden yellow in color with elegant fruit aroma and harmonious taste.