衢州柑桔果酒生产工艺的研究  

Processing technology of Quzhou citrus wine

作　　者：袁辉[1,2] 白云凤[2] 陈青青[1] 

机构地区：[1]浙江科技学院浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [2]温州医学院药学院,浙江温州320035

出　　处：《中国酿造》2010年第1期158-161,共4页China Brewing

基　　金：浙江省自然科学基金(Y307415);衢州市柯城区农副产品精深加工关键技术和集群建设示范(2008c02011);浙江科技学院人才启动基金(0101103501)

摘　　要：以柑桔汁为主要原料,葡萄酒活性干酵母为酿造菌种,研制发酵型果酒。通过研究经正交设计获得最佳发酵工艺条件为接种量0.8g/L、可溶性固形物16°Bx(加蔗糖)、26℃、pH3.6、乙醇8.5%～8.9%(v/v)、还原糖1.804g/L、总氮3.25g/L、总干浸出物46.0g/L、总酸0.8g/L、总SO2浓度72mg/L、pH3.5、游离SO2浓度36mg/L、甲醇0.8mg/L、VC0.1386g/L、透光率100%。酿造出的柑桔果酒色泽金黄、清亮透明,有独特的柑桔果香,各项指标符合国家标准,适合扩大生产。The fermentation conditions of wine using Quzhou citruses as raw material were investigated in this paper. The optimal conditions were obtained through orthogonal experiment as followed： pH 3.6, inoculum 0.8g/L, soluble solids 16° Bx （added sucrose）, nitrogen sulphate 1 g/L, fermentation temperature 26℃ and fermentation time 5 d. The technological indexes of the final citrus wine were as followed： pH 3.5; total acid 0.8 g/L, reducing sugar 1.804g/L; ethanol 8.5%-8.9% （v/v）, total nitrogen 3.25g/L, sugar-flee extract 46.0 g/L, total SO2 72 mg/L, free SO2 36 mg/L, methanol 0.8 mg/L, VC 0.1386 g/L and luminousness 100%. The favor and colour of the product was improved and the the quality satisfied national standard. The process could be easily applied to scale up production.

关 键 词：柑桔 果酒 发酵 乙醇 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程]