| 发酵型全果青梅酒的研制 |
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| 引用本文： | 钱敏,白卫东,沈棚,吴春晓.发酵型全果青梅酒的研制[J].中国酿造,2013,32(11):151-155. |
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| 作者姓名： | 钱敏 白卫东 沈棚 吴春晓 |
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| 作者单位： | 1.仲恺农业工程学院轻工食品学院，广东广州510225；2.华南农业大学食品学院，广东广州510642 |
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| 基金项目： | 广东省科技计划项目（20128020401007）：广东省教育部产学研项目（20118090400065） |
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| 摘 要： | 以优质成熟青梅全果为原料，对发酵型青梅果酒工艺进行研究。最佳发酵工艺为：发酵前的发酵液酸度pH值为4.5，蔗糖和蜂蜜按1∶1调配的发酵液糖度为16%左右，活性干酵母加入量为5%， 加入果胶酶量为0.08%，发酵温度控制在28℃左右，发酵时间为15d。经过陈酿、勾兑等工序可以得到酒体丰满、颜色金黄、澄清透亮、具有果香浓郁、营养丰富的全果青梅酒。
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| 关 键 词： | 发酵 全果 青梅酒 |
Development of fermented green plum wine with whole fruit |
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| QIAN Min,BAI Weidong,SHEN Peng,WU Chunxiao.Development of fermented green plum wine with whole fruit[J].China Brewing,2013,32(11):151-155. |
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| Authors: | QIAN Min BAI Weidong SHEN Peng WU Chunxiao |
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| Affiliation: | 1.College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
2.College of Food Science, South China Agricultural University, Guangzhou 510642, China |
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| Abstract: | Used ripe green plum with high quality as raw materials, the process of fermented green plum wine was optimized. It turned out that pH value of fermented liquid was 4,5 before the fermentation; the sugar content was adjusted to about 16% by the ratio of sugar and honey content reaching 1：1. The appropriate dosage of active dry yeast and pectinase were 5% and 0,08%, respectively, The whole fermentation had been under the condition of 28℃ for 15d. Through the aging and blending, the golden color, clear and bright, full-bodied and nutritious green plum wine was finally got. |
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| Keywords: | fermentation whole fruit green plum wine |
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