干红枣酒酿造工艺研究  

A Study on the Brewing Techniques of Red-Dry Jujube Wine

作　　者：王颉[1] 李长文[1] 和东芹[1] 王少平[1] 尹晓华[1] 

机构地区：[1]河北农业大学食品学院,保定071001

出　　处：《中国食品学报》2001年第2期19-23,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：本项目以红枣为原料浸提果汁,采用正交试验方法,筛选出的干红枣酒生产的适宜工艺条件为:控制枣汁中的二氧化硫浓度为100mg/L,接种0.02％的干酵母菌种,发酵温度为20℃。在此条件下即可酿造出澄清透明、酒精含量9％-12％(v/v)的枣酒。本产品用浸提果汁液态发酵而成,未经蒸馏,可有效地控制甲醇生成。Jujube juice was extracted by putting fruit into boiling water for 24 hours. The suitable technology for red-dry jujube wine was investigated by orthogonal test. The results showed that high quality of clarify red-dry jujube wine containing 9％-12％ (V/V) alcohol was obtained by controlling 100mg/L SO_2 concentration in jujube juice, inoculating 0.02％ dry yeast and fermenting at 20℃. The wine was produced by extracting jujube juice and without distillation. The methanol content was controlled effectively in the wine.

关 键 词：干红枣酒 酿造工艺 发酵 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]