樱桃果酒规模化生产工艺技术研究  

Studies on Scaled Production Technology of Cherry Fruit Wine

作　　者：郭意如[1] 刘明[1] 张世杰[1] 

机构地区：[1]天津市林业果树研究所,天津300384

出　　处：《酿酒》2015年第4期65-68,共4页Liquor Making

摘　　要：以鲜食樱桃果实为原料,采用全汁发酵法酿制樱桃果酒,优化樱桃果酒规模化生产工艺,通过不同发酵工艺的对比试验表明,樱桃去核、带皮酶解后清汁发酵原酒更能保留樱桃浓郁果香和应有色泽,并且口感丰满醇厚;同时确定了规模化生产樱桃发酵酒的技术参数。Fresh cherry was used as main material to produce wine in fermented way.Optimizing Scaled production process of cherry wine, By comparing different fermentation process, got out, clear juice of cherry fermentation after enzymolysis base on going nuclear, with skin can retain rich fruit Aroma and it＇s colour and lustre, and palatedfullness.Got the technical parameters of cherry fruit wine when scaledly produced.

关 键 词：樱桃果酒 发酵法 规模化 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]