新会柑果酒加工工艺的研究  

Research on the Processing Techniques of Xinhui Citrus Fruit Wine

作　　者：任文彬[1] 白卫东[1] 黄桂颖[1] 肖亮钟[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《酿酒科技》2008年第12期89-90,93,共3页Liquor-Making Science & Technology

基　　金：广东省攻关项目(2005B20461014);广州市科技攻关项目(05AZ204004)。

摘　　要：以新会柑果肉为原料,研究新会柑果酒的加工工艺。结果表明,其适宜的发酵参数为:糖度16%,有效酸度pH4.1,接种量为7%的葡萄酒酵母培养液,27℃恒温发酵6d,8～15℃后发酵15d以上,制成新会柑果酒。其酒体颜色为浅黄色或黄色,口感醇和协调,无异味。Xinhui citrus was Used as raw materials to study the processing techniques of Xinhui citrus fruit wine. The optimum fermentation parameters were summed up as follows： 16 % sugar content, efficient acidity pH4.1, inoculation quantity as 7 % grape wine yeastculture liquid, 6 d constant temperature fermentation at 27 ℃, and then more than 15 d secondary fermentation at 8-15 ℃.The produced Xinhui citrus fruit wine is yellow or buffyellow in color with harmonious and soft taste and without any off-flavor.

关 键 词：果酒 新会柑 加工 

分 类 号：TS262[轻工技术与工程—发酵工程]