| 石榴果酒发酵工艺的研究 |
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| 来源： 2008-10-31 10:37:52 |
标签：石榴、果酒、研究
作者： 尹礼国，魏 琴，颜 嫣，何 彬，曾庆勇，张 超，王 涛，周锦霞，李华兰
地址：宜宾学院西南特色经济植物保护与利用重点实验室，四川 宜宾 邮编：644007
摘要： 以成熟石榴汁为原料，对石榴果酒发酵工艺进行研究。确定石榴酒发酵工艺为：pH4.0、糖度为16，加入6 g/L果胶酶、0.20 g/L葡萄酒酵母，在24 ℃条件下前发酵4 d后，分2次添加葡萄糖，在18 ℃后发酵20 d，使其最终酒度在12 %vol左右。将发酵醪陈酿、澄清、包装、灭菌后得到酒体醇厚、酸涩适中的深红色澄清石榴果酒。
关键词： 石榴； 石榴果酒； 发酵工艺； 正交实验
中图分类号： TS262.7；TS261.4 文献标识码： B 文章编号： 1001－9286（2008）03－0081－04
英文标题： Study on Fermentation Techniques of Pomegranate Fruit Wine
英文作者： YIN Li-guo, WEI Qin, YAN Yan, HE Bin, ZENG Qing-yong, ZHANG Chao, WANG Tao, ZHOU Jin-xia and LI Hua
英文地址： Key Lab of Southwest Special Economic Plant Protection and Utilization，Yibin College, Sichuan 644007, China
英文摘要： The fermentation techniques of pomegranate fruit wine were studied. The optimum fermentation techniques were determined as follow: matured pomegranate juice used as raw material, pH value adjusted to 4.0 and sugar content to 16, 6 g/L pectase and 0.2 g/L grape wine yeast were added, then 4 d fermentation at 24 ℃, then glucose added twice and 20 d fermentation at 18 ℃, and the final alcohol degree was about 12 %vol. Then after aging, clarification, packing and sterilization, pomegranate fruit wine of mellow taste and moderate acerbity was produced. The wine was transparent and carmine in color.
英文关键词： Punica granatum L.; pomegranate fruit wine; fermentation techniques; orthogonal experiment
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