桃果酒的发酵工艺研究  

Fermentation Technique of Peach Wine

作　　者：吴贶 荆红彭 陈晓明[3] 刘明[3] 张世杰[3] 郭意如[3] 

机构地区：[1]天津市现代农业科技创新基地管理中心,天津301723 [2]天津多吉果酒工程技术有限公司,天津301723 [3]天津市林业果树研究所,天津300384

出　　处：《酿酒科技》2017年第4期88-91,共4页Liquor-Making Science & Technology

基　　金：公益性行业(农业)科研专项(201503142-09)

摘　　要：以优质桃果为原料,采用去核去皮酶解清汁发酵方法酿制桃果酒,并研究了桃果酒的发酵工艺。通过考察多个因素对发酵效果的影响,确定桃果酒发酵的最佳工艺为:酵母接种量0.2 g/L,发酵温度21~25℃,发酵时间10 d,初始p H4.0。所制得的桃果酒呈澄清透明的淡黄色,保留黄桃浓郁的果香和色泽,酒体协调丰满,口感醇厚,柔顺爽口。High-quality peach was used as raw material, after fruit stone-extracting and peeling, clear peach juice was fermented to produce peach wine. The fermentation process was studied and the influencing factors were analyzed. Finally, the best fermenting conditions were determined as follows： yeast inoculating quantity was 0.2 g/L, fermenting temperature was at 21 -25 ℃, fermenting time was l0 d, and the initial pH value was 4.0. The produced wine was clear and transparent, and light yellow in color. Besides, it had enjoyable taste with peach aroma.

关 键 词：桃果酒 发酵 因素 感官品质 残糖量 

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]