贡柑果酒酿造工艺的研究  

Research on brewing techniques of Gonggan oranges wine

作　　者：刘功良[1] 白卫东[1] 赵文红[1] 刁素琴[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《中国酿造》2012年第8期158-161,共4页China Brewing

基　　金：国家星火计划项目(2010GA781001);国家星火计划项目(2010GA781001);广东省科技计划项目(2011B090400065)

摘　　要：以贡柑为原料,经打浆、酶解和脱苦等预处理,对贡柑果酒酿造的工艺参数等进行研究;以初始pH值、接种量、SO2添加量和发酵温度为因素,做4因素3水平的正交试验。结果表明,贡柑果汁经0.6%β-环糊精处理80min,酵母接种量为0.06%,二氧化硫添加量为90mg/L,初始pH值为4.5,发酵温度为33℃,发酵周期为7d,可得到浅黄色、澄清透明、风味好、营养丰富的贡柑果酒。Gonggan orange which was used as material through shelling, beating and hydrolysis with pectin enzymatic, debitterization with β-cyclodextrin, addition of sugar and acid, filtering, fermentation with the yeast, was made into orange wine. The Gonggan fruit was debitterized with 0.6% β-cyclodextrin for 80min. Through the single-factor and orthogonal experiment, the optimum technological conditions of fruit fermentation were as followed, inoculation volume of 0.06%, SO2 90mg/L, pH value 4.5, fermentation temperature 33℃, and time 7d. The produced orange wine had advantages in light yellow, transparent, sapid and nutritional abundance.

关 键 词：贡柑:脱苦 发酵 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]