草莓起泡酒新工艺关键技术研究  

Key technologies on the new procedure of sparkling strawberry wine brewing

作　　者：王培忠[1] 张宗申[1] 孙尤海[1] 周广琪[1] 于玲[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《中国酿造》2012年第4期174-177,共4页China Brewing

基　　金：大连市青年科技人才基金资助项目(No.2006 J23JH031)

摘　　要：采用酶解与增香酵母发酵浸提同时进行的工艺方法,经50h左右可以得到色泽鲜红、香气非常诱人的一次发酵汁。一次发酵汁经成分调整,高温瞬时灭酶、灭菌、冷却后,加入酒精酵母进入2次低温带压发酵。经20d～60d的二次发酵、后熟、饱和稳定二氧化碳、澄清、过滤等工艺过程,即可酿造出果香浓郁、清澈明亮、泡沫持久、营养丰富、口味纯正的起泡草莓酒。本方法与传统的红酒酿造工艺相比,酿造时间大为缩短。The first-fermentation juice displaying features of bright red coloring and well-defined flavor was obtained by a unique procedure,in which both enzymatic hydrolysis and extraction of juice by fragrance-producing yeast were carried out simultaneously,and the processing time was about 50h.After modification of components,high temperature instantaneous inaction of enzymes and high temperature instantaneous sterilization,and cooling,the second fermentation of the first fermentation juice under low temperature and air pressure was conducted by adding alcohol yeast.After 20d～60d of fermentation,and post-ripeness,and treatment of saturated-stable CO2,and clarifying,and leaching,the strawberry wine with features of heavy fragrance,clear and bright in color,and durative foaming,and rich-in nutrients and pure taste was gained.Compared with the traditional fermentation procedure of red wine,the present process has visible advantage in that of short fermentation time.

关 键 词：起泡酒 复合酶 增香酵母 二次发酵 后熟 等压装罐 

分 类 号：TS262.7[轻工技术与工程—发酵工程]