榅桲酒酿造工艺配方的初步研究  

Preliminary Study on the Brewing Technology Formula of Quince Wine

作　　者：艾麦提·巴热提 孙睿 牛淑萍 AIMETI·Barretti;SUN Rui;NIU Shuping(Xinjiang Agricultural Vocational and Technical University,Changji 831100,China;Xinjiang Bingtuan Xingxin Vocational and Technical College,Tiemenguan 841007,China)

机构地区：[1]新疆农业职业技术大学,新疆昌吉831100 [2]新疆生产建设兵团兴新职业技术学院,新疆铁门关841007

出　　处：《保鲜与加工》2025年第2期115-120,共6页Storage and Process

基　　金：新疆农业职业技术学院院级课题(XJNZYKJ201906)。

摘　　要：为了提高榅桲的经济和实用价值,将榅桲进行精深产品加工,研究榅桲果酒发酵工艺,以成熟期的榅桲为原料,在单因素试验结果的基础上,通过正交试验对发酵工艺条件和配方进行优化。结果表明,榅桲酒酿造的最佳工艺配方为:发酵温度28℃,SO_(2)用量80 mg/L,接种量0.6%,pH 5.0,榅桲皮渣白兰地添加量4%,榅桲酒与榅桲果汁体积比7∶3,蔗糖添加量30%,柠檬酸添加量0.2%,所得榅桲酒酒精度为8.00%vol,感官评分为96分,具有特有的芳香和良好的适口性。该研究可为榅桲果酒的开发与生产提供参考。In order to improve the economic and practical value of quince,the intensive processing of quince was car-ried out.The fermentation technique of quince wine was studied.The fermentation process conditions and formulations of quince wine were optimized by orthogonal test on the basis of single factor tests using ripen quince as raw material.The results showed that the optimal brewing technology formula for quince wine was as follows:fermentation tempera-ture 28℃,SO_(2)dosage 80 mg/L,inoculum amount 0.6%,pH 5.0,quince pomace brandy addition 4%,quince wine and quince juice volume ratio 7∶3,sucrose addition 30%,citric acid addition 0.2%.The resulting quince wine had an alco-holic content of 8.00%vol with a sensory score of 96.Which had characteristic aroma and good palatability.This study can provide a reference for the development and production of quince wine.

关 键 词：榅桲果酒 发酵工艺 配方 感官评定 

分 类 号：TS261.43[轻工技术与工程—发酵工程]