松花香樱桃干红酒抗氧化能力研究  

Research on the Anti-oxidation Property of Pine Pollen & Cherry Dry Red Wine

作　　者：刘其耸[1] 刘玉田[1] 王磊[1] 赵玉平[1] 

机构地区：[1]烟台大学化学生物理工学院食品研究所,山东烟台264005

出　　处：《酿酒科技》2010年第6期75-78,共4页Liquor-Making Science & Technology

摘　　要：以烟台大红樱桃和破壁松花粉酿造松花香樱桃干红酒,研究松花粉用量及处理方法、樱桃原料处理等对酒抗氧化性能和感官特性的影响。结果表明,最佳工艺为:破壁的松花粉用量2%,预先在80℃水中浸泡6h,再加糖蜜酒精至酒精度为40%vol,浸提1d,然后与破碎的樱桃混合,加入0.05mL/L的CA140果胶酶和0.15g/L活性干酵母,调整糖含量为20%,酸含量为6g/L,发酵5～6d,发酵温度20～25℃。Pine pollen cherry dry red wine is produced with cherry （made in Yantai） and pine pollen as raw materials. The effects of the use level and the processing of pine pollen and the processing of cherry on the anti-oxidation property and the sensory property of the wine were investigated. The optimum technical conditions were summed up as follows： the use level of wallbreaking pine pollen was 2 % ,then 6 h steeping at 80 ℃, and molasses alcohol added to adjust alcoholicity to 40 %vol, and 1d extraction, then mixed with broken cherry, and 0.05 mL/LCA140 pectinase and 0.15 g/L active dry yeast added to adjust sugar content to 20 % and acid content to 6 g/L, then 5～6 d fermentation at 20～25 ℃, and finally the wine produced.

关 键 词：果酒 樱桃 松花粉 干酒 抗氧化性 

分 类 号：TS261.4[轻工技术与工程—发酵工程]