混合果汁起泡酒酿造工艺的研究

以苹果汁、葡萄汁、哈密瓜汁作为原料,对酿造复合型起泡酒的工艺进行研究。采用正规的“留糖法”进行发酵生产,酒中的CO2、酒精、酸糖皆来自于果汁。通过单因素及正交试验确定了葡萄苹果起泡酒最佳工艺条件为德国酵母3#,接种量0.8 g/L,葡萄汁与苹果汁质量比3∶2,发酵醪糖度16%,采用罐内发酵方式对起泡酒进行充气,CO2含量0.15 MPa。哈密瓜苹果起泡酒最佳工艺条件为德国酵母3#,接种量0.8 g/L,哈密瓜汁与苹果汁质量比1∶1,发酵醪糖度14%,采用罐内发酵方式对起泡酒进行充气,CO2含量0.13 MPa。由此最佳工艺条件得到的葡萄苹果起泡酒和哈密瓜苹果起泡酒,酒香和果香协调浓郁,口感酸甜均衡,酒体丰满,杀口力强,后味爽。

Optimization of brewing process of mixed juice sparkling wine

Using apple juice, grape juice and Hami melon juice as raw material, the brewing process of compound sparkling wine was researched. Using the normal "sugar-retention method" for fermentation, the CO2, alcohol, sour and sugars in the wine were derived from fruit juices. By single factor and orthogonal experiments, the optimum brewing conditions of grape and apple sparkling wine were determined as follows: German yeast 3#, inoculum 0.8 g/L, grape juice and apple juice mass ratio 3∶2, sugar content of fermented mash 16%, tank fermentation for air inflation sparkling wine and CO2 content 0.15 MPa. The optimum brewing conditions of hami melon and apple sparkling wine were determined as: German yeast 3#, inoculum 0.8 g/L, hami melon juice and apple juice mass ratio 1∶1, sugar content of fermented mash 14%, tank fermentation for air inflation sparkling wine and CO2 content 0.13 MPa. Under the conditions, grape and apple sparkling wine and Hami melon and apple sparkling wine had harmonious bouquet and fruity aroma, sweet and sour balance taste, the wine was full bodied, strong mouth dint and refreshing.