冰苹果酒酿造工艺探究  

Study of Brewing Methods for Apple Icewine

作　　者：隋韶奕[1] 张素敏[1] 王雪松[1] 李珂[1] SUI Shao-yi;ZHANG Su-min;WANG Xue-song;LI Ke(Liaoning Institute of Pomology,Yingkou 115214,Liaoning,China)

机构地区：[1]辽宁省果树科学研究所,辽宁营口115214

出　　处：《食品研究与开发》2020年第13期157-161,共5页Food Research and Development

摘　　要：采用自然挂枝霜冻、低温发酵技术酿造冰苹果酒,通过正交试验得到发酵的最佳工艺参数:酵母接种量为300 mg/kg、发酵温度为18℃、初始pH值为4.0。通过单因素试验确定冰苹果酒的最佳澄清剂为果胶酶,最佳添加量为0.05%。所得试验品酒体呈琥珀色,澄清透明有光泽,果香、醇香协调,口感饱满圆润并伴有蜂蜜香味。Apples were kept frozen on the trees during winter time and then were taken to make apple icewine applied cold fermentation methods.Optimization technological fermentation parameters were obtained through orthogonal test:the yeast application amount was 300 mg/kg,fermentation temperature was 18℃and the initial pH was 4.0.While the best clarifying agent for apple icewine was pectinase and the most appropriate additive amount was 0.05%as the result of the single factor test.The color of the icewine made by the methods was amber,transparent and glossy.And the wine was mellow,fragrant fruity and with full taste and honey fragrance.

关 键 词：寒富苹果 冰苹果酒 酿造工艺 发酵 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程]