柚子白兰地酿造工艺研究  

Research on the Production Technology of Pomelo Brandy

作　　者：潘志明[1] PAN Zhiming(School of Eco-environment,Minxi Vocational&Technical College,Longyan,Fujian 364000,China)

机构地区：[1]闽西职业技术学院生态环境学院,福建龙岩364000

出　　处：《酿酒科技》2021年第9期23-26,共4页Liquor-Making Science & Technology

基　　金：福建省龙岩市上杭县科技项目(SH19N06)。

摘　　要：以柚子为原料,经单因素优化和正交试验优化,对柚子白兰地的酿造工艺进行研究。结果表明,柚子白兰地最佳酿造工艺为:焦亚硫酸钠添加量80 mg/kg,柚子汁的糖度220 g/L,接种0.07%的酵母,酿造蒸馏出的柚子白兰地酒精度(20℃)为42%vol。柚子白兰地添加橡木片1%、柚子香精20 mg/kg,室温陈酿时间为30 d。采用以上工艺生产的产品外观澄清透亮、酒香浓郁、口感纯正,具备柚子特有香气。Using pomelo as the raw material,through single factor and orthogonal tests,the production technology of pomelo brandy was studied.The optimum production technology was as follows:the addition level of Na2S2O5 was 80 mg/kg,the sugar concentration of the pomelo juice was 220 g/L,and the yeast inoculum dose was 0.07%.The alcohol content of the produced pomelo brandy was 42%vol(20℃).Then 1%oak chips and 20 mg/kg pomelo essential oil was added for aging at room temperature for 30 d.The fin-ished product was transparent and clear,had pure aroma and taste,with typical pomelo aroma.

关 键 词：柚子白兰地 柚子香气 酿造工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.38[轻工技术与工程—食品科学与工程]