野生猕猴桃干酒酿造工艺  

Brewing Processing of Kiwifruit Dry Wine

作　　者：王励治[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2010年第24期484-487,共4页Food Science

摘　　要：以野生猕猴桃为原料研制猕猴桃干酒,对果酒酿造工艺参数进行研究。结果表明,果酒酵母1596适于用作酿制猕猴桃干酒的发酵菌种;果酒发酵最佳工艺参数为SO2添加量50mg/L、酵母接种量8%、发酵温度18～22℃;降酸工艺:壳聚糖(11g/L)、酒石酸钾(6g/L)联合降酸效果为佳;澄清工艺:果胶酶(质量分数0.1%)与皂土(3g/L)一同添加效果较好,澄清48h,透光率为94.5%。Wild kiwifruits were used as the raw materials to explore the optimal brewing processing parameters for preparing kiwifruit dry wine. Results indicated that the optimal fermentation parameters were SO2 addition amount of 50 mg/L, yeast inoculation amount of 8%, fermentation temperature of 18-22 ℃. The optimal deacidfication agent was 11 g/L chitosan coupled with 6 g/L K2C4H4O6. The optimal clarification processing parameters were 0.1% pectinase and 3 g/L bentonite for clarifying 48 h. Transmittance of prepared kiwifruit dry wine was 94.5% at 680 nm. Meanwhile, the prepared kiwifruit dry wine exhibited the best color and flavor.

关 键 词：猕猴桃 干酒 酿造 降酸 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程]