石榴起泡酒二次发酵工艺优化  

Optimization of Secondary Fermentation Technology of Pomegranate Sparkling Wine

作　　者：王超萍 李超 朱双全 丁燕 魏彦锋 蒋锡龙 Wang Chaoping;Li Chao;Zhu Shuangquan;Ding Yan;Wei Yanfeng;Jiang Xilong(Shangdong Academy of Grape/Shandong Engineering Research Center for Grape Cultivation and Deep-Processing,Jinan 250100,China;Yantai Changyu Group Co.,Ltd.,Yantai 264001,China;Shandong Blackberry Biotechnology Development Co.,Ltd.,Yantai 264000,China)

机构地区：[1]山东省葡萄研究院/山东省葡萄栽培与精深加工工程技术研究中心,山东济南250100 [2]烟台张裕集团有限公司,山东烟台264001 [3]山东黑尚莓生物技术发展有限公司,山东烟台264000

出　　处：《山东农业科学》2020年第1期154-157,共4页Shandong Agricultural Sciences

基　　金：山东省农业科学院农业科技创新工程项目(CXGC2018E17)

摘　　要：以石榴为原料,采用瓶内发酵法,对石榴起泡酒的工艺进行研究。通过单因素及正交试验确定了石榴起泡酒的最佳工艺条件:每毫升二次发酵酵母接种量为3×10~6个,补糖量为23 g/L,二次发酵温度为12℃。酿造出来的石榴起泡酒酒度为8.3%vol,呈亮黄褐色,口感清新,酒香和果香口味和谐悦人,酒体透明清亮,泡沫细腻丰富,具有石榴特有的香气,杀口性强。The experiment was carried out with pomegranate as raw material and using the in-bottle fermentation method to study the process of pomegranate sparkling wine. The optimum conditions for the pomegranate sparkling wine were determined by single factor and orthogonal experiments. The optimum conditions were that yeast inoculation amount was 3 × 10~6 per milliliter,the added sugar content was 23 g/L,and the secondary fermentation temperature was 12℃ . The brewed pomegranate sparkling wine has the wine content of8. 3% vol,which was bright yellowish brown,fresh in taste,pleasant in taste with wine aroma and fruit aroma,transparent and clear in body,delicate and rich in foam,unique aroma of pomegranate and strong in taste.

关 键 词：石榴起泡酒 二次发酵 正交试验 

分 类 号：S665.409.9[农业科学—果树学] TS262.7[农业科学—园艺学]