苹果酒酿造工艺研究  

Study of the Cider Fermentation Technique

作　　者：朱劼[1] 李尔炀[1] 

机构地区：[1]江苏工业学院化学化工学院,江苏常州213164

出　　处：《江苏工业学院学报》2007年第4期17-20,共4页Journal of Jiangsu Polytechnic University

摘　　要：使用新鲜苹果为主要原料,利用实验室保藏的果酒用酵母酿造苹果酒。通过监测发酵期间及结束后残糖、酒精度和总酸的变化,用以确定的最佳发酵条件;并进一步对原酒澄清方法进行摸索,分析成品酒香气的主要成分。最后得出,以起始糖度20%,pH 4.0,温度28℃为条件发酵16 d,并在得到原酒后采用浓度为10%明胶溶液,添加量为3.75 ml/1000 mL(原酒)以及6%单宁溶液,添加量为1 mL/1000 mL(原酒)的复合澄清剂进行澄清,最终酿造出品质优良,酒液透亮,且具有浓郁香味的苹果酒。Fresh apples were used as the main raw boratory. Through monitoring the residual sugar, materials to ferment cider with the wine yeast of the la alcohol and total acid content during and after the fer mentation, the optimal conditions were confirmed. Then, the methods to clarification of the original cider were explored and the fragrance ingredients were analyzed. By using 20% of the initial sugar-containing volume, pH 4.0, 28 ℃ as the fermentation conditions, and adding 10% gelatin solution （content： 3.75 mL/1 000 mL） and 6% tannins solution （content： 1 mL/1 000 mL） to crude cider as mixed clarification agents, the resulting quality of the cider was excellent, clear and had the strong fragrance.

关 键 词：苹果酒 发酵 香气成分 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程]