干型冬枣发酵酒的研制  

Development of Dry Winter Date Fermenting Wine

作　　者：杨启贤 

机构地区：[1]青岛爱迪尔葡萄酿酒有限公司,山东青岛266722

出　　处：《酿酒科技》2007年第8期136-137,143,共3页Liquor-Making Science & Technology

摘　　要：以新鲜的冬枣为原料,经破碎、浸提、控温发酵、陈酿等工艺处理,制得干型冬枣发酵酒。其酒度为11.5%vol,含糖量≤4g/L,总酸(以苹果酸计)5～8g/L,挥发酸(以乙酸计)<1.1g/L,总SO2<250mg/L,游离SO2<50mg/L,干浸出物≥17g/L。其保留了冬枣的独特香味和丰富的营养成分。Dry winter date fermenting wine was developed through the following procedures： fresh winter date as raw materials, then grinding, lixiviating, fermentation under controlled temperature, and then aging etc. Its alcohol content was 11.5 %vol, sugar content ≤4 g/L, total acids content （counted by malic acid）5-8 g/L, volatile acids content （counted by acetic acid）〈1.1 g/L, total SO2〈250 mg/L, free SO2〈50 mg/L,and dry extract≥ 17 g/L. The wine had successfully preserved the special aroma and the rich nutrient substances of winter date. （Tran. by YUE Yang）

关 键 词：果酒 浸提 发酵 干型冬枣酒 

分 类 号：TS262[轻工技术与工程—发酵工程]