猕猴桃酒的酿造与质量控制  

Production and Quality Control of Kiwi Fruit Wine

作　　者：罗晓妙[1] 陈安均[2] 

机构地区：[1]西南农业大学食品科学学院,重庆400716 [2]四川农业大学工程技术学院,四川成都610000

出　　处：《酿酒科技》2004年第4期75-77,共3页Liquor-Making Science & Technology

摘　　要：猕猴桃果实芳香多汁、肉厚、营养丰富,含有多种氨基酸、蛋白质、糖、有机酸和Ca,P,Fe,K等矿物质及多种维生素,Vc含量尤为丰富。栽培品种海沃特与野生猕猴桃比较,含糖分高,果胶含量少,维生素C保存好,更适合于酿酒。酿造过程果胶酶、SO2均分两次添加;发酵温度在14.5～16.5℃之间。用化学降酸和稀释结合法降低酸度,调整糖度和酒度。发酵前添加果胶酶处理果汁。最终产品糖含量为70g/L(以葡萄糖计);滴定酸为7g/L(以酒石酸计);酒精度为12%;游离SO为80mg/L。(孙悟)Kiwi fruit except for its characteristics of spicy, succulency, thick fruit pulp, and abundant nutrition containes multiple kinds of amion acids, protein, sugar, organic acids and Ca,P,Fe,K etc. mineral substances and a great variety of vitamins especially high content of Vc. Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production. During wine production, addition of pectase and SO2 twice and fermentation temperature kept between 14.5～16.5 ℃. Acidity reduced by chemical methods and dilution combined method and sugar content and alcohol content adjusted. Pectase was added in fermentation pretreatment to treat with fruit juice. Sugar content, titration acid, alcohol content and free SO2 content of final product wine were 70 g/L (calculated by glucose), 7 g/L (calculated by tartaric acid), 12 % and 80 mg/L respectively. (Tran. by YUE Yang)

关 键 词：猕猴桃酒 酿造 质量控制 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]