| 橄榄酒酿造工艺研究 |
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| 引用本文： | 梁剑云,张超洪,邱英莲. 橄榄酒酿造工艺研究[J]. 茂名学院学报, 2010, 20(3): 13-16 |
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| 作者姓名： | 梁剑云 张超洪 邱英莲 |
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| 作者单位： | 茂名市质量计量监督检测所,广东,茂名,525000 |
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| 摘 要： | 以新鲜橄榄为原料,去核榨汁后取汁液加入果胶酶,在50℃下水解1h。调整成分,加入高活性果酒干酵母进行发酵,制得一种橄榄酒。研究结果表明,橄榄酒最佳发酵工艺条件为：发酵温度为21℃,酵母接种量7%,SO2添加量70mg/L,初始pH值3.7,初始糖度为18°Bx,酿出橄榄酒具有浓郁的橄榄味、黄棕色、酒味协调、酒度10.2度左右。
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| 关 键 词： | 橄榄酒 发酵 工艺条件 |
The Process Conditions for Olive Wine Brewing |
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| LIANG Jian-yun,ZHANG Chao-hong,QIU Ying-lian. The Process Conditions for Olive Wine Brewing[J]. Journal of Maoming College, 2010, 20(3): 13-16 |
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| Authors: | LIANG Jian-yun ZHANG Chao-hong QIU Ying-lian |
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| Affiliation: | (Maoming Bureau of Quality Supervision and Detection,Maoming 525000,China) |
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| Abstract: | Fresh Canarium album Raeusch,as raw material to get juice,are added the nuclear juice pectinase and are in hydrolysis at 50 ℃for one hour.High active dry yeast is put in the composition to turn sour,and then a kind of olive wine are°btained.The results show that the best fermentation conditions of olive wine are： fermentation temperature is 21℃;yeast inoculation is 7%;SO2addition is 70mg/L;initial PH value is 3.7,and the initial sugar content is 18°Bx.In this way,olive wine is is finished by coordinated alcohol of 10.2 degrees,rich in olive flavor and yellow brown. |
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| Keywords: | olive wine fermentation process conditions |
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