欧李果酒的初步研制  

Principium manufacture of prunus humilis bunge-ratafee

作　　者：都振江[1] 罗建华[2] 高年发[1] 

机构地区：[1]天津科技大学生物工程学院天津市工业微生物重点实验室,天津300222 [2]中国长城葡萄酒有限公司,河北沙城075400

出　　处：《中国酿造》2006年第7期71-73,共3页China Brewing

摘　　要：研制开发具有欧李果独特的香气和风味的干型和甜型欧李果酒,通过对欧李果的特点研究,确定了果实中度破碎,18℃￣22℃下低温浸皮发酵,18℃￣20℃“苹果酸-乳酸发酵”,再经调配、冷冻、0.2μm无菌膜过滤灌装成品的生产工艺。欧李果酒在保证酒体稳定性的情况下,钾含量可达4g/L,钙含量可达44.2mg/L,氨基酸含量可达1.7g/L。This article is about the ratafia ofPrunus humilis bunge of dry and sweet which has the special fragrance and flavor of Prunus humilis bunge. On the basis of the characteristic ofPrunus humilis bunge, It is confirmed that fruit require fell to pieces moderately, extraction the skin at low temperature of 18℃-22℃ during the fermentation ,and then is malo-lactic fermentated at 18℃-20℃. The liquid is prepared and freezed, and filtrated with 0.2μm asepsis membrane. Though all these step, the Prunus humilis bunge-ratafia can be brewaged. It contents potassium 4g/L, calcium 44.2mg/L and amino acid 1.7g/L at the most stabile condition.

关 键 词：欧李 发酵 防腐剂 稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]