柑橘果酒加工工艺初探  

Study on the Processing Technology of Citrous Fermented Wine

作　　者：安冬梅[1] 孙爱红[1] 孟长军[2] 

机构地区：[1]荆楚理工学院,湖北荆门448000 [2]西安文理学院,陕西西安710065

出　　处：《北方园艺》2010年第4期180-183,共4页Northern Horticulture

摘　　要：以柑橘为原料,研究采用控温发酵技术酿制柑橘果酒的工艺流程。结果表明:南丰蜜桔与桠柑较适合于酿造柑橘果酒;确定的最佳工艺参数为发酵温度为(25±1)℃、发酵时果汁分次调糖至22%、酶法对柑橘发酵汁脱苦9、00 mg/L皂土澄清果酒。The optimal processing parameter and some factors affecting product quality were determined by the compared experiments. Nanfeng tangerine was suitable for making citrous wine; the best temperature of fermentation was （25± 1） ℃ ; sugar content of fruit juice should be adjusted to 22% in two parts; enzymatic method should be used for ; bentonite （900 mg/L） should be used to clarify the citrous wine. It provided a feasible way for the processing of citrous.

关 键 词：柑橘 果酒 加工工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]