南瓜酒的研制  

Research on production of pumpkin wine

作　　者：叶文峰[1] 辛增平[1] 冷桂华[1] 

机构地区：[1]宜春学院化学与生物工程学院,江西宜春336000

出　　处：《中国酿造》2008年第11期100-101,共2页China Brewing

摘　　要：将南瓜打浆并用果胶酶酶解,得到的南瓜浆按40%～60%的比例加入到已发酵24h左右的糯米酒中进行后发酵,在26℃～35℃的温度下发酵2d～4d,经压榨过滤得南瓜酒。南瓜酒颜色浅棕黄,澄清透明,略有南瓜的清香和酒的醇香;口感好,性质稳定,营养丰富。Pumpkin pulp（40%-60%） was added into the glutinous nice wine that fermented for 24h after pumpkin was smashed and hydrolyzed by pectinase. The pumpkin wine was produced after fermented at 26℃-35℃ for 2d-4d and pressed, which was pale yellow, luster-transparent, stable, healthy and had good taste.

关 键 词：南瓜 糯米 低度酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]