一种半甜型巨峰葡萄布朗李复合果酒酿制工艺的研究  

Production Technology of Semi-Sweet Kyoho Grape-Black Plum Wine

作　　者：刘欣 梁杰宏 梁思宇 LIU Xin;LIANG Jiehong;LIANG Siyu(Guangdong Shiwan Winery Co.Ltd.,Foshan,Guangdong 528031,China)

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》2020年第10期87-90,共4页Liquor-Making Science & Technology

摘　　要：以优质成熟的巨峰葡萄和布朗李为原料,对半甜型巨峰葡萄布朗李复合果酒进行酿造工艺研究。实验结果表明,布朗李采用去核打浆处理,再与巨峰葡萄果浆混合,布朗李和巨峰葡萄果浆的配比为3.5∶1,添加柠檬酸调节果浆的起始pH值在3.0~3.5,添加0.3%果胶酶,酵母液接种量为8.5%,以25℃控温发酵30 d,陈酿时间30 d,发酵过程补加白砂糖使果酒最终酒精度达到13%vol以上。经过清渣分离、陈酿30 d、调配、灭菌及包装,得到色泽橙红、透明清澈、果香浓郁愉悦、酒体丰满、酸甜可口、营养丰富的半甜型果酒。In this paper,with high-quality mature black plums and Kyoho grapes as raw materials,the fermentation process of semisweet Kyoho grape-black plum wine was studied.The optimum fermentation process was as follows:black plums were pulped after pitting and mixed with Kyoho grape pulp at the ratio of 3.5∶1;citric acid was added to adjust the initial pH value of the mixed pulp to about 3.0 to 3.5;0.3%pectinase and 8.5%yeast were added;fermentation was conducted at 25℃for 30 days;sugar was added during fermentation to keep the final alcohol content of the wine above 13%vol.After filtration,aging for 30 days,blending,sterilization and packaging,the semi-sweet fruit wine was produced.The wine was orange-red,transparent and clear,with rich fruit aroma,sweet-sour taste,full wine body,and rich nutrition.

关 键 词：果酒 巨峰葡萄 布朗李 发酵 复合型果酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]