| 酸浆果酒酿造工艺研究 |
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| 引用本文： | 张玉香,冯志彬,周元,刘进杰,刘金红,汪亭. 酸浆果酒酿造工艺研究[J]. 中国酿造, 2009, 0(6) |
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| 作者姓名： | 张玉香 冯志彬 周元 刘进杰 刘金红 汪亭 |
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| 作者单位： | 1. 鲁东大学,生命科学学院,山东,烟台,264025
2. 张裕葡萄酒公司,山东,烟台,264025 |
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| 摘 要： | 以酸浆为原料了生产酸浆果酒工艺，考察果胶酶用量对酸浆出汁率的影响，以及SO2添加量、发酵温度、接种量对酸浆果酒品质的影响。结果表明：果胶酶用量为0．6g／kg时，可提高出汁率9％；酸浆酒的最佳发酵条件为：SO2添加量0．8mL／L-1．0mL／L，发酵温度为18℃～22℃，接种量5％。酿制出的酸浆果酒色泽好，澄清透明，酒味浓郁，酒体丰满，具有酸浆的特殊清香。
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| 关 键 词： | 酸浆 果酒 酿造 工艺 |
Brewing technology of Physalis fruit wine |
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| ZHANG Yuxiang,FENG Zhibin,ZHOU Yuan,LIU Jinjie,LIU Jinhong,WANG Ting. Brewing technology of Physalis fruit wine[J]. China Brewing, 2009, 0(6) |
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| Authors: | ZHANG Yuxiang FENG Zhibin ZHOU Yuan LIU Jinjie LIU Jinhong WANG Ting |
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| Abstract: | Physalis was used as raw materials to study on Physalis wine production process, and to inspect the effect of the amount of pectinase on Physalis juice rate and the effect of SO2 added, the fermentation temperature and inoculum on quality of physalis fruit wine.The results showed that the rate of Physalis juice can increase by 9% when the add amount of pectinase is 0.6g/kg; the optimal fermentation conditions were as follow: SO2 concentration 0.8ml/L ～1.0ml/L, fermentation temperature 18℃～ 22℃, inoculum 5%.Physalis brewed wine was featured with good color, clarify transparent and rich taste, at the same time with the special scent. |
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| Keywords: | Physalis fruit wine brewing technology |
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