以冷冻柿子为原料，经清洗、打浆、保温、皮渣分离、发酵、蒸馏等工序生产得柿子蒸馏酒。柿子发酵过程酒精度、总糖等指标的变化表明，71B、F33和FX10酵母发酵所得酒精度较高，而RMS2和BO213酒度偏低。柿子蒸馏酒的甲醇含量均小于2.0 g/L。不同酵母所得柿子蒸馏酒的非酒精挥发物等物质含量差异较大，但都有浓郁的柿子果香。 |
柿子； 蒸馏酒； 酵母 |
Effects of Different Yeast on Persimmon Liquor
LIU Xiuhua, LIU Yongjie, ZHANG Yingping and WANG Yulan
Huangzun Manor Hawthorn Wine Co. Ltd., Weifang, Shandong 262500, China
Distilled persimmon liquor was produced as follows: frozen persimmons used as raw materials, after cleaning, pulping, temperature-keeping, and pomace separation, different yeast strains were inoculated for fermentation, and finally distillation. The change of alcohol content and total sugar in the fermentation process suggested that liquor fermented by yeast strains 71B, F33 and FX10 had higher alcohol content, while yeast strains RMS2 and BO213 had lower alcohol content. The methanol content of all distilled persimmon liquor was less than 2.0 g/L. There was a significant difference in non-alcohol volatile substances content in persimmon liquor fermented by different yeast strains, while all produced liquor had mellow persimmon aroma.
persimmon; distilled liquor; yeast