“香槟法”制作起泡枸杞果酒的工艺研究  

Study of sparkling wolfberry fruit wine process by“Secondary fermentation”

作　　者：余昆 陈玲 徐桂花[2] 李勇 杨文娇 梁百吉 

机构地区：[1]宁夏红枸杞产业集团,宁夏中宁755100 [2]宁夏大学,宁夏银川750021

出　　处：《中国酿造》2012年第11期187-190,共4页China Brewing

摘　　要：研究了瓶内二次发酵法制作起泡枸杞果酒的工艺。对酿造过程中的关键控制点进行了优化。最佳结果为：6倍复水，在60℃、真空度为0．06MPa的环境中浸提5h，带皮浸渍发酵，流加补糖，二次发酵前补糖24g／L，补酸1g／L（其中0．5g／L的酒石酸和0．5g／L）。二次发酵最佳方法设计是：在16℃-18％温度下，选用18．2007酵母进行发酵，后续澄清时将温度降至8℃。此工艺最大程度保护了枸杞中的有益成分，成品酒体呈浅红色、澄清透明、有光泽，具有纯正、优雅、和谐的果香、醇香，悦人的口味和发酵起泡酒的特有香味，有杀口力，枸杞特征明显。Production of sparkling wolfberry fruit wine by bottle secondary fermentation was studied and the critical control points in brewing were optimized. The optimum conditions were rehydration fruits with 6 times of warm water and soaking at 60℃ with vacuum degree 0.06MPa for 5h, fermentation with fruits skin, adding sugar to 24g/L before the secondary fermentation and adjusting total acid to 1 g/L with 0.5g/L tartaric acid and 0.5g/L citric acid. The optimum conditions of secondary fermentation were： fermentation at 16℃-18℃ using yeast 18-2007 and subsequent clarification lowered the temperature to 8℃. This process protects the positive elements at the maximum degree. The finished product is a foaming wine with light red, clear transparent, glossy, with pure and elegant, harmonious fruit fragrance, pleasant taste and typical Chinese wolfberry fruit wine properties.

关 键 词：枸杞 起泡酒 二次发酵 工艺优化 指标 

分 类 号：TS262.7[轻工技术与工程—发酵工程]