CAJ | 학술논문

以白果为主要原料,接种安琪高活性葡萄酒干酵母发酵,采用液态发酵法酿制白果果酒.确定了白果果酒主发酵的最佳工艺参数为:酵母接种量5%,蔗糖添加量16%,SO2添加量40 mg/L.经过滤澄清处理,白果果酒进入后发酵阶段,陈酿后进行白果果酒感官评定,筛选出最佳配方,得到色香味俱佳的优质白果果酒,其最终理化指标为:酒度10.5%vol (20℃),糖度>50 g/L,总酸7~9 g/L,总SO2<250 mg/L.
이백과위주요원료,접충안기고활성포도주간효모발효,채용액태발효법양제백과과주.학정료백과과주주발효적최가공예삼수위:효모접충량5%,자당첨가량16%,SO2첨가량40 mg/L.경과려징청처리,백과과주진입후발효계단,진양후진행백과과주감관평정,사선출최가배방,득도색향미구가적우질백과과주,기최종이화지표위:주도10.5%vol (20℃),당도>50 g/L,총산7~9 g/L,총SO2<250 mg/L.
In this study, gingko wine was produced with gingko seeds as raw materials through liquid fermentation (Angel high active grape wine dry yeast used as the fermenting agent) and its best production technical parameters were summed up as follows:yeast inoculating quanti-ty was 5%, the adding level of sugarcane was 16%, and the adding level of SO2 was 40 mg/L. After filtration and clarification, late fermenta-tion was done. And sensory evaluation on gingko wine was proceeded after aging, then the optimum formula was selected to get the finest ging-ko wine whatever in color, flavor and taste.The final physiochemical indexes of the produced gingko wine were as follows: alcoholicity was 10.5%vol (20℃),sugar content (g/L)>50, total acid content (g/L):7~9, and total SO2 content (mg/L)<250.