猕猴桃果酒酿造

以猕猴桃为原料进行发酵酿酒实验,介绍了猕猴桃酒的生产工艺及其关键技术。以新鲜猕猴桃果实为原料,接种6.0%的活性干酵母,加白砂糖100g/L,在25℃下进行发酵,可获得色泽黄绿、果香浓郁、口味协调、酒体厚实的猕猴桃发酵酒,其酒精度为10.5%vol。所得猕猴桃发酵酒经蒸馏后得到无色透明,具有清爽果香味的猕猴桃白酒,其酒精度达到18%vol。然后,通过提取出茉莉花茶中的香味成分,加入到猕猴桃白酒中,使其具有特殊的茉莉花茶香味。

Kiwi Fruit Liquor Making

Brewing experiments were carried out using kiwi as raw materials. The process and key technology were introduced. The fermentation was performed at 25℃ using fresh kiwi fruit as raw materials together with 100 g/L sugar, inoculated with 6.0% active dry yeast. Kiwi wine, with the green color, fruit aroma enriched, taste coordination and body thickness characters, was gained. Its alcohol content was 10.5 degree. After distillation, the colorless, transparent, with a refreshing scent of kiwi fruit liquor was obtained. Its alcohol content reached 18 degree. The aromatic ingredients extracted from the jasmine tea were added to the kiwi liquor, which provided its special flavor of jasmine tea.