| 混合果酒酿造工艺研究 |
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| 引用本文： | 廖林,王珊珊.混合果酒酿造工艺研究[J].中国酿造,2014(7):157-160. |
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| 作者姓名： | 廖林 王珊珊 |
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| 作者单位： | 沈阳工学院生命工程学院,辽宁抚顺113122 |
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| 基金项目： | 公益性行业（农业）科研专项（200903013） |
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| 摘 要： | 以新鲜香橙、蜜桔和蜜柚为原料,研究混合果酒的酿造工艺,通过单因素试验,考察不同干酵母添加量,初始发酵糖度,发酵温度及偏重亚硫酸钾添加量对混合果酒的酒精度和品质的影响。经过L9(34)正交试验,优化得出主发酵温度18℃,干酵母添加量7 g/L,偏重亚硫酸钾0.16g/L,按1∶1添加白糖和冰糖,调初始糖度20°Bx的条件下可酿制出优质混合果酒。
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| 关 键 词： | 混合果酒 发酵 工艺条件 |
Brewing technology of mixed fruit wine |
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| LIAO Lin,WANG Shanshan.Brewing technology of mixed fruit wine[J].China Brewing,2014(7):157-160. |
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| Authors: | LIAO Lin WANG Shanshan |
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| Affiliation: | (College of Life Engineering, Shenyang Institute of Technology, Fushun 113122, China) |
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| Abstract: | Using fresh orange,tangerine and sweet pomelos as raw materials,the brewing technology of mixed fruit wine was studied.Through single factor experiment,the effect of different dry yeast addition,initial sugar concentration,fermentation temperature and potassium metabisulfite addition on alcohol content and fruit wine quality was investigated.Through L9（34） orthogonal test,the optimized condition for mixed fruit wine fermentation was determined as follows：main fermentation temperature 18 ℃,dry yeast addition 7 g/L,potassium metabisulfite addition 0.16 g/L,white sugar and rock candy ratio 1：1,initial sugar content 20 °Bx.Under this condition,the wine acquired was good in quality. |
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| Keywords: | mixed fruit wine fermentation process conditions |
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