热浸提法酿造树莓干酒工艺研究  

The Research on Calorzation Technique of Raspberry Wine Brewing

作　　者：隋韶奕[1] 张素敏[1] 王雪松[1] 陈雪 

机构地区：[1]辽宁省果树科学研究所,辽宁营口115214 [2]鞍山千山区大屯镇政府农业技术推广站,辽宁鞍山114229

出　　处：《食品研究与开发》2014年第15期68-72,共5页Food Research and Development

摘　　要：采用热浸提技术发酵酿造树莓干型酒,通过工艺参数优选试验得到了热浸提最佳工艺参数:浸提温度为65℃,浸提时间为20min。通过正交试验得到了树莓干酒发酵的最佳工艺参数:酵母接种量0.08%、发酵温度22℃、发酵初始pH3.2。通过单因素试验确定了树莓干酒的最佳澄清剂为壳聚糖,最佳添加量为0.06%。所得树莓干酒为红宝石色,澄清透明有光泽,带有典型的树莓果香及和谐的醇香。By calorzation technique brewing raspberry wine ,we concluded the technological parameter preference methods：extracting temperature was 65 ℃,extracting time was 20 minutes. We reached the conclusion to the optimal technical fermentation parameter of raspberry dry wine by the orthogonal test. The amount of inoculum yeast was 0.08%,the fermentation temperature was 22℃,the fermentation initial pH was 3.2. We determined that chitosan was the best fining agent of raspberry dry wine by single factor trial;the optimal addition dosage was 0.06%. Product quality index of raspberry wine was as follow：its colour was ruby,clear,transparent,with a typical aromas of raspberries and harmonious flavour.

关 键 词：热浸提 树莓干型酒 工艺研究 

分 类 号：TS261.4[轻工技术与工程—发酵工程]