特色柿子酒酿造工艺

为加强柿子资源的有效利用,提高柿子的附加值,本文采用抗坏血酸和柠檬酸对柿子浆进行护色处理,并用酒曲或果胶酶处理柿子浆,进行特色柿子酒酿造工艺的研究。结果表明,相比于原柿子浆,在柿子浆中添加酒曲和果胶酶可分别使柿子出汁率提高98.7%和192.3%,同时使柿子浆中可溶性单宁含量分别降低51.0%和13.4%。不同处理组的柿子酒蒸馏液可溶性单宁含量均小于0.2 mg/g。采用明胶对单宁含量较高且较浑浊的发酵底液进行脱涩及澄清处理,添加2.5%的明胶,可使酒曲和果胶酶处理组的发酵底液中可溶性单宁含量降至1 mg/g左右,透光率升至90%左右。勾兑后的柿子酒酒精度30% vol左右,酒体清亮,无涩味,果香浓郁,具有广阔的市场前景和开发推广潜力。

The research of brewing technology of characteristic persimmon wine

In order to enhance the application rate of local persimmon,as well as improve the additional value of persimmon,the strains were added to wheat bran,maize and sorghum to make fermentation starter,and the color of persimmon pulp was protected by ascorbic acid and citrate,and Daqu or pectinase were added in batches during fermentation. The brewing technology of characteristic wine was studied. The results showed that,compared with persimmon pulp without treatment,Daqu and pectinase added to persimmon pulp could increase the yield of juice by 98.7% and 192.3%,respectively. While decreased the soluble tannin content by 51.0% and 13.4%,respectively. The soluble tannin content of persimmon wine distillation was all below 0.2 mg/g. Gelatin was used to decrease the soluble tannin content and clarify the persimmon fermentation substrate. Especially for Daqu and pectinase treatments,2.5% gelatin could decrease the soluble tannin content to 1 mg/g,while increase the transparency to 90%. The alcoholic content of blended persimmon wine was around 30%vol. The wine was clear,aromatic and free of astringency,so the special persimmon wine has a bright future and broader marketing potentiality.