枇杷果酒的工艺研究

以枇杷为主要原料,制汁后以活性干酵母发酵来制得枇杷果酒,对发酵工艺条件、澄清和调配进行了研究,结果表明,最佳发酵条件为:温度25℃、接种量0.5%、SO2添加量80mg/L、初始pH值4.0,在发酵8d后,残糖量和酒度基本不再变化,可终止发酵;添加0.10%的皂土进行澄清效果较好,生成沉淀多;发酵酒原液添加白砂糖3%、蜂蜜0.2%、苹果酸0.1%、柠檬酸0.2%进行调配后,得到的枇杷酒甜酸适口、风味较好。

Study on the Processing Technology of Loquat Fruit Wine

Loquat fruit wine was prepared after juice extracted and fermented by active dry yeast. Fermentation,clarification and adjustment condition was studied. The results indicated: Best fermentation was got when temperature 25℃, SO2 80mg/L, pH 4.0, seed volume 0.5%, and 8 days fermentation; The fermentation could be halted when the remains of sugar and alcohol didn't change. 0.10% diatomite has the best effect on clarifying loquat fruit wine. The loquat fruit wine with harmonious flavor, moderate sweet and sour taste was seasoned by 3% sucrose, 0.2% honey, 0.1% apple acid and citric 0.2% acid.