黄皮果酒生产工艺研究

以成熟无核黄皮为原料,研究不同发酵工艺对无核黄皮果酒的影响。通过正交试验、感官品评和理化指标检测分析,确定其生产工艺为:无核黄皮破碎后,添加60 mg/L的果胶酶进行酶解浸渍,酶解温度为15℃,时间12 h,酶解完成后添加M05酵母0.6 g/L,在18℃下发酵,48 h后进行清汁分离,并按要求补加糖分后继续发酵,使其最终酒度在12%vol。经调配、澄清、冷冻、除菌过滤、包装得黄皮果酒,该酒酒体丰满、圆润醇厚,呈金黄色、具浓郁黄皮果香与酒香,回味绵延。

Study on the Production Techniques of Clausena lansium Fruit Wine

The effects of different fermentation technology on the quality of clausena lansium fruit wine（produced by matured and seedless clausena lansium） were studied.The optimum production conditions were determined by orthogonal experiments,sensory evaluation and physiochemical indexes measurement as follows： after breaking of seedless clausena lansium,60 mg/L pectinase was added for enzymolysis and steeping,enzymolysis temperature was at 15 ℃ and enzymolysis time was 12 h,after enzymolysis,0.6 g/L M05 yeast was added for fermentation at 18 ℃,and separation operated 48 h later,then sugar was added according to the requirements for further fermentation and the alcoholicity was finally about 12 %vol.Then after blending,clarification,filtration,sterilizing and packaging,full-bodied clausena lansium fruit wine with mellow clausena lansium aroma and wine flavor,light yellow in color,transparent and chartreuse,and long aftertaste,was produced.