作者： 王 宓，锁 然，任晓宇，刘 琳，赵 然
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。 |
红枣； 山楂； 酿造工艺； 果酒 |
Production of Red Date-Hawthorn Wine
WANG Mi, SUO Ran, REN Xiaoyu, LIU Lin and ZHAO Ran
College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071001,China
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.
red date; hawthorn; production; fruit wine