软儿梨果酒的研制  

Development of Soft Pear Fruit Wine

作　　者：赵生元 宋柯 

机构地区：[1]青海互助青稞酒有限公司,青海互助810500 [2]四川省天府名优酒研究中心,四川温江611130

出　　处：《酿酒科技》2009年第1期87-88,共2页Liquor-Making Science & Technology

摘　　要：以软儿梨为原料,经淋洗、冷冻、解冻后榨汁、成分调整,接入安琪牌葡萄酒酵母菌发酵,再经陈酿、澄清处理得风味独特的软儿梨果酒。最佳工艺参数为:酵母菌加入量0.6g/L,发酵温度26℃,酒度为15%vol,总糖为4.5g/100mL,总酸0.5～0.6g/mL。Soft pear fruit wine with special taste was developed as follows： soft pear used as raw materials, then after washing, freezing, defrosting, juicing, and ingredients adjustment, the solution was inoculated with Angel grape wine microzyme for fermentation, then after aging and clarification, the product wine was produced. The optimum technical parameters were summed up as follows： the addition level of microzyme was 0.6 g/L, the fermentation temperature was at 26 ℃, the alcoholicity was 15 %vol, and total sugar content and total acids content were 4.5 g/100 mL and 0.5-0.6 g/mL respectively.

关 键 词：果酒 软儿梨 研制 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]