菠萝果酒制作工艺初步探索  

Pineapple Fruit Wine Production Process Initially Explored

作　　者：庞社霞 

机构地区：[1]河南省轻工业学校,河南郑州450006

出　　处：《农产品加工（创新版）（中）》2014年第8期43-45,47,共4页Farm Products Processing

摘　　要：以新鲜菠萝汁为原料，接种安琪酵母，在28℃条件下发酵5d，得到菠萝果酒原液；通过蔗糖调配果酒的口感，调配出可VI的菠萝酒；测定菠萝果酒液感官评价最优时的主要理化指标，依次为总酸度13．64g／L，菌落总数45～50CFU／mL，酒精度含量4．2％，可溶性固形物11％，水分含量90．93％，pH值5．0—6．0，为菠萝果酒的研究提供参考数据。Taking fresh pineapple juice as raw material, vaccination Angel dry yeast fermentation 5 days, 28 ℃ conditions, the pineapple wine dope is obtained. The sucrose is added to deploy the taste of fruit wine, to deploy a delicious pineapple wine. The sensory, the main physical and chemical indicators of the liquid pineapple wine are measured, it shows that the total acidity of 13.64 g/L, the total number of colonies of 45-50 CFU/mL, the alcohol content of 4.2%, soluble solids of 11%, the moisture content of 90.93%, and pH of 5.0-6.0, in order to provide the parameters test data.

关 键 词：菠萝果酒 发酵 理化指标 

分 类 号：TS262[轻工技术与工程—发酵工程]