柿子果酒的研制  

Study on the Production of Persimmon Wine

作　　者：孙军涛[1] 

机构地区：[1]河南省博士后研发基地,许昌学院食品与生物工程学院,许昌461000

出　　处：《食品工业》2016年第8期160-162,共3页The Food Industry

基　　金：河南省高等学校科技创新团队支持计划(15IRTSTHN016);许昌市科技经费资助项目重点科技计划项目(000293/20141213)

摘　　要：以柿子为主要原料,通过单因素和正交试验研究柿子果酒的发酵工艺。结果表明发酵初始糖度为18%,酵母添加量为0.5 g/L,发酵温度为28℃,发酵时间为12 d。酿制的柿子果酒呈橙黄色,清亮透明,果香浓郁,酸甜爽口。With persimmons as the main raw materials,the fermentation process of fruit wine was investigated by single factor and orthogonal experiment.The optimal brewing conditions were obtained as followings：18% initial fermentation sugar concentration,yeast dosage of 0.5 g/L,fermentation at 28 ℃ for 12 d.A kind of persimmon fruit wine was brewed successfully with orange yellow color,clear and transparent,fruity,sweet and refreshing quality.

关 键 词：柿子 果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]