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刊物期号: 201702

红枣山楂混合果酒酿造工艺研究(91)

作者: 王 宓,锁 然,任晓宇,刘 琳,赵 然

地址:河北农业大学食品科技学院,河北 保定 邮编:071001
摘要 以红枣、山楂为原料,对红枣山楂混合果酒酿造工艺进行研究。通过试验得出最佳工艺为:添加0.04 %的果胶酶,调初始pH4,接种5 %酵母菌23 ℃发酵8 d;补加适量酵母液,在18 ℃下后发酵15~20 d,然后陈酿,澄清过滤后得到酒精度为13 %vol左右的清澈透明、具有浓郁的红枣和山楂独特的混合果香,酒香浓郁,口味柔和,色呈红色的果酒。
关键词 红枣; 山楂; 酿造工艺; 果酒
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)02-0091-02

英文标题: Production of Red Date-Hawthorn Wine

英文作者: WANG Mi, SUO Ran, REN Xiaoyu, LIU Lin and ZHAO Ran

英文地址: College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071001,China

英文摘要 Red dates and hawthorn were used as raw materials to produce red date-hawthorn wine and the optimum technical conditions were summed up as follows: 0.04 % pectinase was added, the initial pH value was 4, 5 % yeast was inocuated for 8 d fermentation at 23 °C, then adequate quantity of yeast liquid was supplemented, then 15~20 d fermentation at 18 °C. After aging, clarification and filtration, red date-hawthorn wine was finally produced with its alcohol content as 13 %vol, and the wine had the special mixed fruit aroma and soft taste.
英文关键词 red date; hawthorn; production; fruit wine
      

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