摘要
以黑桑葚为主要原料,采用正交试验方法,确定优质桑葚酒酿造的最优工艺及技术参数。结果表明,最优酶解条件为果胶酶用量0.03 g/L,酶解时间2 h,酶解温度45℃;最优发酵条件为酵母菌接种量7%,桑葚汁的初始p H4.5,发酵温度22℃。通过实验酿造的桑葚酒风味纯正、口感饱满,具有桑葚特有的果香,为果酒生产企业酿造优质桑葚酒提供理论依据。
In this study, the best technical parameters for producing quality mulberry wine with black mulberry as main raw material were deter mined by orthogonal test as follows： the use level of pectinase was 0.03 g/L for 2 h enzymatic hydrolysis, and hydrolysis temperature was at 45℃ ; for the fermentation, the inoculating quantity of yeast was 7 %, the initial pH value of mulberry juice was 4.5, and the fermentation temperature was at 22℃. Under above conditions, the produced wine had pure and full taste with special mulberry aroma. This study could provide theoretical evidences for wineries producing quality mulberry wine.
出处
《酿酒科技》
2015年第1期86-88,92,共4页
Liquor-Making Science & Technology
基金
新疆农业科学院优秀青年科技人才基金项目<澄清处理对桑葚酒稳定性影响的研究>
项目编号:xjnky-2012-031
关键词
桑葚酒
发酵
工艺参数
果酒
mulberry wine
fermentation
technical parameters
fruit wine
