柿子酒加工工艺研究  

Persimmon Wine Processes and Craft Research

作　　者：赵文红[1] 白卫东[1] 颜立毅[1] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广东广州510225

出　　处：《现代食品科技》2007年第11期41-43,50,共4页Modern Food Science and Technology

基　　金：广州市科技攻关项目(05AZ204004)

摘　　要：本实验是以柿子为原料,采用全发酵工艺生产柿子酒,通过一系列单因素试验和正交试验,确定了最佳工艺和影响柿子酒品质的工艺参数。试验结果表明:将酶解后的柿子果浆酸度调至pH4.0,糖度调至22°Bx,果浆汁添加10%(m/v)葡萄酒酵母液,在28℃下发酵5d酿造而成柿子酒。酒体浅黄或金黄,具有鲜柿果香及酒香,无异香,醇涩协调。The fermentations of persimmon wine were studied through individual factor experiment and orthogonal experiment. Results showed that the wine taste mellow-astringent and have light yellow or golden and smell like fresh persimmon＇s fruity after the persimmon slurry fermented 5 days at 28 ℃. Before fermented, the pH value of persimmon slurry were adjusted to 4.0 after enzymatic actions, the sugar degree were 22 °Bx, and added 10 %（m/v） Grape wine yeast to the persimmon slurry.

关 键 词：柿子 果酒 工艺 

分 类 号：TS261.7[轻工技术与工程—发酵工程]