蔓越莓干型酒发酵及澄清工艺优化  

Optimization of the Fermenting Process and the Clarifying Process of Cranberry Dry Wine

作　　者：谢春阳[1] 高远[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]河北省承德市农牧局,河北承德067000

出　　处：《酿酒科技》2014年第11期61-64,共4页Liquor-Making Science & Technology

摘　　要：以蔓越莓为原料,研究蔓越莓干型酒发酵工艺及澄清技术。结果表明,蔓越莓干型酒发酵最佳工艺条件为发酵温度为31.75℃,初始糖度为14.92%,p H值为4.01,接种量为6.19%。用明胶处理蔓越莓干型酒的澄清效果比较好,明胶添加量为0.07 g/L,透光率可达93.8%。In this study, the fermenting process of cranberry dry wine had been optimized as follows：fermenting temperature was at 31.75℃, ini-tial sugar content was 14.92%, pH4.01, and inoculating amount was 6.19%. The experiments proved that gelatin was the best choice for the clarification of cranberry dry wine and its optimum adding level was 0.07 g/L （wine transparency up to 93.8%after the clarification）.

关 键 词：蔓越莓 干型酒 发酵工艺 澄清 果酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程]