| 水蜜桃果酒生产工艺研究 |
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| 引用本文： | 王毓宁,李鹏霞,胡花丽,李志强,赵延存,孙娅,康军凯.水蜜桃果酒生产工艺研究[J].酿酒,2012,39(4):76-77. |
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| 作者姓名： | 王毓宁 李鹏霞 胡花丽 李志强 赵延存 孙娅 康军凯 |
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| 作者单位： | 江苏省农业科学院农产品加工研究所,南京210014 国家农业科技华东（江苏）创新中心农产品加工工程技术研究中心,南京210014 |
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| 基金项目： | 江苏省农业科技自主创新基金项目 |
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| 摘 要： | 以水蜜桃为主要原料,研究水蜜桃果酒的生产工艺。结果表明,水蜜桃果酒生产工艺为采用并渣发酵,SO2添加量(以偏重亚硫酸钠为添加)0.5g/L,添加果胶酶0.1%,酶解温度25℃,酶酵解12h,接种一号酵母,主发酵温度控制22℃。
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| 关 键 词： | 水蜜桃 生产工艺 酶解 主发酵 |
Study on Peach Wine Production Process |
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| WANG Yu-ning,LI Peng-xia,HU Hua-li LI Zhi-qiang,ZHAO Yan-cun,SUN Ya,KANG Jun-kai.Study on Peach Wine Production Process[J].Liquor Making,2012,39(4):76-77. |
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| Authors: | WANG Yu-ning LI Peng-xia HU Hua-li LI Zhi-qiang ZHAO Yan-cun SUN Ya KANG Jun-kai |
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| Affiliation: | 1.Institute of Agro-food Seienee ＆Teehnology, Jiangsu Aeademy of Agrieuhural Sciences, Nanjing 210014,China; 2. Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in East China,Nanjing,Jiangsu 210014,China) |
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| Abstract: | The peach is the main raw material, peach wine production process. The results showed that peach wine production process and waste fermented SO2 added （to the Sodium Met bisulfite to add）0.5g/L, add the pectinase 0.1%, reaction temperature 25℃, enzymatic hydrolysis 12h, inoculated on the I st yeast, main fermentation temperature control 22 ℃. |
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| Keywords: | peach production process enzymatic hydrolysis main fermentation |
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