干型金秋梨酒酿造工艺研究  

Studies on the Brewing Process of dry Fruit Wine from Jinqiu Pears

作　　者：向敏[1] 匡晓东[1] 王聪田[1] 潘敏 傅爱斌[3] 

机构地区：[1]怀化职业技术学院,湖南怀化418000 [2]靖州县湘梅酒厂,湖南怀化418400 [3]湖南生物机电职业技术学院,长沙410127

出　　处：《中国农学通报》2010年第18期87-91,共5页Chinese Agricultural Science Bulletin

基　　金：湖南省科技支撑项目"干型金秋梨酒酿造技术研究";项目编号:2009NK3073;文号:湘财企指[2009]75号

摘　　要：金秋梨果肉爽脆,营养丰富,蛋白质含量较高,采收时正值高温季节,不耐贮藏,保鲜期短,开展金秋梨酒酿造工艺研究,旨在减少农户经济损失,达到增产增收的目的,为形成金秋梨加工产业化、规模化提供技术保障和理论基础,为金秋梨的综合开发开辟新的途径。实验选用适宜成熟度的金秋梨鲜果,通过筛选出产酯产香、乙醇体积分数高的优良菌株,沿用葡萄酒酿造工艺路线,经过发酵处理,采用澄清汁液发酵,选择最佳澄清技术,酿造出果香、酒香协调的低度金秋梨酒。试验选用新西兰猕猴桃果酒酵母（HNCC5.018/clcc）,发酵温度为25~30℃,发酵4天。研究表明：采用硅藻土澄清为最佳澄清技术（加入量为0.16%）,金秋梨清液发酵速度快、挥发酸、残糖较低,酒质清亮透明,酒体细腻,酒质好。The Flesh texture of Jinqiu pears is very delicious and refreshing, which contains rich nutrition and protein. But Jinqiu pears can not be stored and kept fresh for a long time because high temperature in the harvesting season. We can reduce losses, increase revenue and form industrialization and scale group by studying on brewing process. By Electing fresh fruits at appropriate maturing stage and choosing fine strains of yeast with high ethanol volume score and the best clarifying method, we can produce dry fruit wine with low alcohol by fermentation. The study shows that Jinqiu pears juices ferment at high speeds, wine liquid is transparent and tasteful by applying the diatoms-soil clarifying method, when we use New Zealand Kiwifruit wine yeast,the fermentation temperature is at 25-30℃ and the duration is four days.

关 键 词：金秋梨 干型果酒 酵母菌株 酿造工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]