荔枝全汁发酵果酒工艺研究  

The fermentation of whole litchi juice wine

作　　者：罗富英[1] 王宏[2] 李再峰[1] 

机构地区：[1]湛江师范学院自然科学与技术研究中心,广东湛江524048 [2]湛江师范学院生化学院,广东湛江524048

出　　处：《食品工业科技》2006年第4期147-149,共3页Science and Technology of Food Industry

基　　金：国家星火计划项目(2004EA780043);湛江市科技招标项目湛财企[2003]104号;湛江师范学院自然基金资助项目(2004.L0120)。

摘　　要：荔枝全汁发酵果酒是采用优质鲜荔枝为原料,经去壳、去核、破碎、榨汁、灭菌发酵、陈酿等工艺酿制而成的新型果酒。研究表明,此果酒的最佳发酵条件为:接种葡萄酒酵母5%,发酵pH3.5,发酵时间为8～10d,发酵温度为22～25℃。成品果酒色泽淡黄、清亮透明、荔香馥郁、醇和适口,酒精度11度,营养丰富,典型性突出。The litchi wine from litchi whole juice takes fresh litchi of good quality as the starting material, the litchi wine was brewed by the procedures of dehulling, kernel removal, crushing, juice pressing, sterilization, fermentation and aging. The study shows that the best ferment condition was 5% yeast inoculation, pH3.5, fermentation time 8 ～10days, and the temperature of fermentation 22-25 degrees centigrade. A unique yellowish transparent fragrant and nutrient litchi wine of 11 degrees was thus produced.

关 键 词：荔枝全汁 发酵 果酒 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]