全天然黑莓果酒加工工艺的研究

以黑莓为原料,经复合酵母进行单桶发酵,发酵过程中不需添加SO2,而根据菌种强势生长的原理及控制发酵条件来抑制杂菌繁殖,生成具有黑莓果香和酒的醇香的全天然干红黑莓酒。研究了复合菌种比例、原料处理方式、初始糖度、发酵温度、接种量、下胶用量等因素对产品质量影响,确定了黑莓果酒的最佳加工工艺。

Study on Processing Technique of Fully Natural Blackberry Fermented Wine

Choosing blackberry as main material with the single barrel fermented of composite yeast, during fermentation, the contamination of other microorganism was inhibited based on the theory of growth fast for predominant strains and the control of fermentative conditions, So it is not necessary to add SO2 in medium. Fully natural dry red blackberry wine with fruity and mellow flavor was produced by ideal technique. The optimal processing technique of blackberry wine are determined after we study on these factors：proportion of composite yeast,different ways of treatment to material,initial sugar content,fermentation temperature,inoculation quantity and clarifier quantity,which have effects on production quantity.