南果梨酿酒工艺研究  

Research on the Pome South Brewing Technique

作　　者：韩艳秋[1] 高雅[1] 于淼[1] 徐立伟[1] 于天颖[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161

出　　处：《农业科技与装备》2010年第11期37-39,共3页Agricultural Science & Technology and Equipment

摘　　要：以鞍山产南果梨为原料,采用对比试验法,探讨原料处理方式、果胶酶处理、起始糖度、发酵温度对南果梨果酒品质的影响。试验结果表明,南果梨酿酒的最佳工艺条件为:果汁经0.5g/L果胶酶制剂酶解处理后进行清汁发酵,发酵起始糖度25%,发酵温度20℃。With pome south produced in Anshan as the raw material and adopting contrast test, brewing technique and the effects of the mode of raw material processing, pectinase processing, initial sugar, fermentation temperature on the quality of pome south wine were studied. The results indicate that the optimum technological conditions of Pome south cider brewing are sepum fermentation,0.5 g/L pectinase, initial sugar 25%, temperature 20 ℃.

关 键 词：南果梨 发酵 果酒 工艺 清汁发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]