蓝靛果发酵制酒工艺研究  

Research on the Wine Production Technology with Lonicera Caerulea Fruits as Material

作　　者：黄祥童 朴龙国[1] 孟庆江[1] 李雄权 

机构地区：[1]吉林长白山国家级自然保护区科研中心综合利用研究室,吉林安图133613

出　　处：《酿酒科技》2003年第2期82-84,共3页Liquor-Making Science & Technology

基　　金：为"野生蓝靛果资源开发利用"研究项目成果组成部分。

摘　　要：对野生蓝靛果发酵制酒的工艺及勾调进行了正交试验,选出了最佳方案:果实破碎后,补加白砂糖22%,加入活性干酵母1.5%,加入SO2,使之浓度为60mg/kg,于18～25℃前发酵14d,16～18℃后发酵60d,贮存1年后进行勾调。用发酵原酒20%,加白砂糖8%、柠檬酸0.08%、乙基麦芽酚10mg/kg,调酒度为5%(v/v)。(陶然)The orthogonal tests of brewing wine with wild Lonicera caerulea fruits as material were done and the optimal scheme was selected as follows :breakup of the fruits,addition of22%white granulated sugar and1.5%active dry yeast,addition of SO 2 60mg/kg,14d prophase fermentation at18?25℃,60d anaphase fermentation at16?18℃,blending after one year storage with the propor-tioning as20%fermented brut wine by the addition of8%white granulated sugar,0.08%citric acid and10mg/kg ethyl maltol and the alcohol content was5%(v/v).(Tran.by YUE Yang)

关 键 词：发酵酒 蓝靛果 发酵工艺 勾调 产品质量 

分 类 号：TS262[轻工技术与工程—发酵工程]