黑莓山楂混合果酒酿造工艺的研究  

Brewing technology of blackberry-hawthorn wine

作　　者：张伟[1] 刘靖[1] 王冬艳 殷尔康[1] 

机构地区：[1]江苏畜牧兽医职业技术学院,江苏泰州225300 [2]南京必优康生物技术有限公司,江苏南京210046

出　　处：《中国酿造》2009年第2期161-163,共3页China Brewing

基　　金：江苏畜牧畜医职业技术学院资助项目

摘　　要：以黑莓和山楂为原料,对黑莓山楂混合果酒的酿造工艺进行了研究。通过试验得出最佳酿造工艺为:添加0.02%的果胶酶,调初始pH值为4,糖度为22%,接种5%的酵母菌发酵剂发酵7d,添加白砂糖,在20℃的温度下后发酵1个月后陈酿,澄清过滤后得到酒精度为11.5%vol左右的清澈透明、具有浓郁的黑莓山楂混合果香,酒香浓郁,口味柔和的宝石红色果酒。Using blackberry and hawthorn as materials, the brewing technology of blackberry-hawthorn wine was studied. The optimum way for brewing was confirmed. In details, the fermentation was firstly conducted with 0.02% pectinase, 22% sugar, 5% yeast inoculum and initial pH 4 for 7 d. After adding white sugar, the fermentation was continued at 20℃ for 1 month before aging. Finally, after clarification and filtration, the blackberry-hawthorn wine containing 11.5% alcohol was achieved. The blackberry-hawthorn wine looks ruby, pure and transparent and tastes soft and mellow with strong blending flavor of blackberry and hawthorn.

关 键 词：黑莓 山楂 果酒 酿造工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]