沙棘白兰地酒制备工艺的研究  

Study on Preparation Techniques of Seabuckthorn Brandy

作　　者：李树志 鲁长征 山永凯 任蓓蕾[1,2] 

机构地区：[1]青海清华博众生物技术有限公司,青海西宁810016 [2]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《国际沙棘研究与开发》2009年第2期8-11,共4页

摘　　要：本文以沙棘汁为原料,研究沙棘白兰地酒的制备工艺。由于沙棘汁酸度较高,所以本实验对其进行了降酸处理。通过正交试验,得出制备沙棘白兰地酒的最佳工艺参数为:pH为3.6,树脂为AT-90B,发酵温度为25℃,酵母菌接种量为300ppm,在此条件下,果酒感官品质良好,适合企业规模生产。The seabuckthorn juice was used as raw material to make on the preparation of seabuckthorn brandy. Because of seabuckthorn juice wtih high acid degree, a drop acid treatment was done. Through orthogonal experiment, the optimum parameters were. pH 3.6, AT--90B resin, fermentation temperature 25℃, inoculum size 300 ppm. Under these conditions, the sensory quality of wine was better and suited to enterprise-scale production.

关 键 词：沙棘果 制备 最佳工艺 感官品质 

分 类 号：S793.6[农业科学—林木遗传育种]