无核黄皮干型果酒发酵工艺研究  

Research on the Fermentation Techniques of Seedless Wampee Dry Ratafee

作　　者：林捷[1] 黄洁[1] 宋先华 郭正忠 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]云浮华南酒庄酒业有限公司,广东云浮527300

出　　处：《酿酒科技》2008年第9期88-90,共3页Liquor-Making Science & Technology

摘　　要：以广东省郁南县的无核黄皮为主要原料,研究了发酵型黄皮干型果酒的工艺。结果表明,采用带果皮发酵工艺,黄皮打浆后添加50%软水调酸后,添加0.08%的B-3果胶酶酶解24h,添加活化好的酵母,20℃起酵后降温至15℃进行主发酵,起酵48h后去掉皮渣,主发酵结束12～24h后去酒脚进入陈酿工序。无核黄皮干型发酵果酒色泽淡黄、澄清透明、风味浓郁、口感醇和。Seedless wampee （produced in Yunan county, Guangdong Province） was used as main materials to produce seedless wampee dry ratatee and the fermentation techniques were studied and the technical parameters were summed up as follows： pericarp fermentation techniques applied, after pulping of wampee, 50 % soft water was added for acidity regulation, then addition of 0.08 % B-3 pectinase for 24 h zymolysis, then addition of activated yeast, initial fermentation temperature at 20℃ and then chief fermentation operated as the temperature dropped at 15 ℃, then 48 h after the start of the fermentation, pomace was removed, 12 -14 h after the ending of chief fermentation,tail wine was removed for aging. The produced ratafee was light yellow in color and had transparent and clean wine body and mellow and soft taste.

关 键 词：果酒 无核黄皮 发酵 工艺参数 

分 类 号：TS262[轻工技术与工程—发酵工程]