石榴果酒发酵工艺的研究  

Study on Fermentation Techniques of Pomegranate Fruit Wine

作　　者：尹礼国[1] 魏琴[1] 颜嫣[1] 何彬[1] 曾庆勇[1] 张超[1] 王涛[1] 周锦霞[1] 李华兰[1] 

机构地区：[1]宜宾学院西南特色经济植物保护与利用重点实验室,四川宜宾644007

出　　处：《酿酒科技》2008年第3期81-84,共4页Liquor-Making Science & Technology

基　　金：宜宾学院教学改革研究项目2006JG13;学生科技创新课题项目X200668资助

摘　　要：以成熟石榴汁为原料,对石榴果酒发酵工艺进行研究。确定石榴酒发酵工艺为:pH4.0、糖度为16,加入6 g/L果胶酶、0.20 g/L葡萄酒酵母,在24℃条件下前发酵4 d后,分2次添加葡萄糖,在18℃后发酵20 d,使其最终酒度在12%vol左右。将发酵醪陈酿、澄清、包装、灭菌后得到酒体醇厚、酸涩适中的深红色澄清石榴果酒。The fermentation techniques of pomegranate fruit wine were studied. The optimum fermentation techniques were determined as follow： matured pomegranate juice used as raw material, pH value adjusted to 4.0 and sugar content to 16, 6 g/L pectase and 0.2 g/L grape wine yeast were added, then 4 d fermentation at 24℃, then glucose added twice and 20 d fermentation at 18℃, and the final alcohol degree was about 12%vol. Then after aging, clarification, packing and sterilization, pomegranate fruit wine of mellow taste and moderate acerbity was produced. The wine was transparent and carmine in color.

关 键 词：石榴 石榴果酒 发酵工艺 正交实验 

分 类 号：TS262[轻工技术与工程—发酵工程]