发酵型红枣蜂蜜酒的酿造工艺研究

以红枣和蜂蜜为原料，对红枣蜂蜜酒的最佳酿造工艺进行研究。结果表明，当枣水比为1∶ 5（g∶ mL），热水浸提时间为1.5 h，热水浸提温度为85 ℃，微波浸提时间为10 min时，所制得的红枣汁糖度为11 °Bx，感官评分为93分，符合酿酒要求；蜂蜜直接加入枣汁中调配糖度，不影响蜂蜜酒的发酵和品质；当初始糖度为28%，发酵温度为25 ℃，酵母添加量为0.3%，pH值为4.0时，根据此工艺条件酿造的红枣蜂蜜酒，酒体协调、柔和，香味浓郁，酒精度为17.9%vol，感官评分为94分。

Brewing technology of fermented jujube honey wine

The brewing technology of jujube honey wine was studied with jujube and honey as raw material. The results showed that when the jujube and water ratio was 1∶ 5 (g∶ ml), water extraction time was 1.5 h, hot water extraction temperature was 85 ℃, microwave extraction time was 10 min, the sugar content of the jujube juive was 11 °Bx, the sensory score was 93. All the indexes of the product were in accordance with the requirements of brewing. The fermentation and quality of honey wine would not be affected if honey was directly added to the jujube juice to blend sugar content. When the initial sugar content was 28%, fermentation temperature was 25 ℃, yeast addition was 0.3%, pH was 4.0, the ethanol content of the wine was 17.9%vol, the sensory evaluation score of jujube honey wine was 94, and the jujube honey wine brewed at this condition had the character of wine harmony, softness, and rich flavor.