半干型荔枝果酒酿制新工艺的研究  

Production of Semi-Dry Litchi Wine

作　　者：梁思宇 陈楚坚 谭汉成 陈晓枫 

机构地区：[1]广东石湾酒厂集团有限公司,广东佛山528031

出　　处：《酿酒科技》2018年第1期73-75,79,共4页Liquor-Making Science & Technology

摘　　要：以优质成熟荔枝为原料,对荔枝半干型果酒酿造的工艺以及发酵动态进行研究。实验结果表明,荔枝经过先冷冻再自然解冻可形成大量浆汁,添加柠檬酸调节浆汁的p H值为4.0~4.5,添加0.1%~0.2%维生素C,添加果胶酶,酵母接种量为5%,18~23℃控温发酵20 d,陈酿时间30 d,在发酵过程中补加白糖使其最终酒精度在13%vol^14%vol。经过清渣分离、陈酿、调配、冷冻过滤、超滤除菌、包装后得到酒体丰满,呈金黄色,透明清澈、具有荔枝特有浓郁果香,口味优雅细腻、营养丰富的半干型荔枝果酒。In this study, the production and the dynamic fermentation process of semi-dry litchi wine were explored with high-quality mature litchi as raw material. The whole production process was summed up as follows： natural thawing of frozen litchi would pro- duce lot of pulp, then citric acid was added to adjust pH value to 4.0 to 4.5, and 0.1% to 0.2 % vitamin C and pectinase was added, yeast inoculating quantity was 5 %, and then 20 d temperature-controlled （18℃ to 23 ℃） fermentation was done, and aging time was 30 d, sugar was added in the fermenting process to make the final alcohol content within 13 %vol to 14 %vol. After residual clearing, separation, blending, frozen filtration, ultrafiltration and packaging, semi-dry litchi wine was finally produced. The produced wine was golden yellow in color, clear and transparent with mellow litchi aroma, exquisite wine taste, and rich nutrition.

关 键 词：荔枝 冷冻 解冻 发酵 

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]