枸杞蜜酒的酿造工艺研究

以枸杞和蜂蜜为原料,用白砂糖调整发酵醪液的糖度,柠檬酸调整发酵醪液的酸度,筛选最适的酿酒活性干酵母,对枸杞蜜酒的酿造工艺进行研究。通过正交试验确定发酵的最佳工艺条件为枸杞浸提汁与蜂蜜配比为19∶1,发酵醪液的起始糖度240 g/L,柠檬酸调pH值至3.8,在温度为24℃±2℃条件下进行发酵,发酵至第4天时补加白砂糖80 g/L,用0.15 g/L的明胶和2.0 g/L的膨润土配合使用对枸杞蜜酒进行澄清稳定化处理,得到的枸杞蜜酒呈金黄色,具有枸杞和蜂蜜特殊的香气且酒体醇厚、酸甜协调。

Study on the Brewing Technology of Wolfberry and Honey Wine

Wolfberry and honey were used as raw materials,sugar added to adjust sugar content of fermented mash,citric acid added to adjust the acidity of fermented mash,and the most suitable active dry yeast was used to produce wolfberry and honey wine.The optimum technical conditions were determined as follows through orthogonal test: the ratio of wolfberry extracting juice and honey was 19∶1,the initial sugar content of fermented mash was 240 g/L,pH value adjusted to 3.8 by citric acid,fermentation operated at 24±2 ℃,80 g/L sugar added at the 4th day of the fermentation,and 0.15 g/L gelatin and 2 g/L swelling bentonite were used for wine clarification and wine stabilization.The produced wine was golden brown in color with special aroma of honey and wolfberry,and mellow and harmonious taste.