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刊物期号: 201704

桃果酒的发酵工艺研究(88)

作者: 吴 贶1,荆红彭2,陈晓明3,刘 明3,张世杰3,郭意如3

地址:1.天津市现代农业科技创新基地管理中心,天津 301723; 2.天津多吉果酒工程技术有限公司,天津 301723; 3.天津市林业果树研究所,天津 300384
摘要 以优质桃果为原料,采用去核去皮酶解清汁发酵方法酿制桃果酒,并研究了桃果酒的发酵工艺。通过考察多个因素对发酵效果的影响,确定桃果酒发酵的最佳工艺为:酵母接种量0.2 g/L,发酵温度21~25 ℃,发酵时间10 d,初始pH4.0。所制得的桃果酒呈澄清透明的淡黄色,保留黄桃浓郁的果香和色泽,酒体协调丰满,口感醇厚,柔顺爽口。
关键词 桃果酒; 发酵; 因素; 感官品质; 残糖量
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)04-0088-04

英文标题: Fermentation Technique of Peach Wine

英文作者: WU Kuang1, JING Hongpeng2, CHEN Xiaoming3, LIU Ming3, ZHANG Shijie3 and GUO Yiru3

英文地址: 1. Management Center of Modern Agricultural Science and Technology Innovation Base of Tianjin, Tianjin 301723; 2. Tianjin Duoji Fruit Wine Co. Ltd., Tianjin 301723; 3.Tianjin Institute of Forestry and Fruit Trees, Tianjin 300384, China

英文摘要 High-quality peach was used as raw material, after fruit stone-extracting and peeling, clear peach juice was fermented to produce peach wine. The fermentation process was studied and the influencing factors were analyzed. Finally, the best fermenting conditions were determined as follows: yeast inoculating quantity was 0.2 g/L, fermenting temperature was at 21~25 ℃, fermenting time was 10 d, and the initial pH value was 4.0. The produced wine was clear and transparent, and light yellow in color. Besides, it had enjoyable taste with peach aroma.
英文关键词 peach wine; fermentation; factor; sensory quality; residual sugar
      

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