| 干白雪梨酒的酿造技术 |
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| 引用本文： | 胡云峰,郭意如,李光普,李喜宏.干白雪梨酒的酿造技术[J].食品科学,2004,25(12):209-211. |
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| 作者姓名： | 胡云峰 郭意如 李光普 李喜宏 |
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| 作者单位： | 国家农产品保鲜工程技术研究中心，天津市林业果树研究所 |
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| 摘 要： | 以雪花梨为原料,利用生物技术,研究护色剂与浓度、生物酶、澄清剂、稳定性、陈酿技术等对干白雪梨酒的品质影响。结果表明,以H2SO350～70mg/kg+10mg/kgVC+1g/L柠檬酸护色,在20～25℃条件下0.015%Smash酶处理1h,加入0.06%GY-Ⅰ澄清剂和NLG稳定剂,再90℃高温3s和-5℃低温7d陈酿处理,是使干白雪梨酒酿造中达到成品的优良品质的关键技术。
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| 关 键 词： | 雪花梨 干白酒 氧化 澄清 二次沉淀 |
| 文章编号： | 1002-6630(2004)12-0209-03 |
Study on the Fermentation Process of Pear White Wine |
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| HU Yun-feng,GUO Yi-ru,LI Guang-pu,LI Xi-hong.Study on the Fermentation Process of Pear White Wine[J].Food Science,2004,25(12):209-211. |
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| Authors: | HU Yun-feng GUO Yi-ru LI Guang-pu LI Xi-hong |
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| Affiliation: | 1.National Engineering and Technology Research Center of Agricultural Products Freshness Protection;2.Tianjin Institute of Forestry and Pomology |
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| Abstract: | The effects of color protection agent, enzyme, clarifying agent, stability, stale fermentation management on the quality of pear white wine were studied, by using biology technology. A suitable fermentation process was determined in the article. The results showed that high quality white wine could be produced by ostimum techniques such as; H2SO3 50～70 mg/kg +10 mg/kg VC +1g/L citric acid as color protection agent, 0.015% Smash enzyme at 20～25℃, 0.06%GY-Ⅰ and NLG added respectively as clarifying and stabilizing agents, heated 3 seconds at 90℃ and 7days at -5℃ in the second subsider treatment. |
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| Keywords: | snow pear dry white wine oxidation clarify second subsider |
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