生物酶法酿造黑莓酒的研究  

Study on quick manufacture of blackberry wine by enzymatic ydrolysis

作　　者：孙尤海[1] 王培忠[1] 

机构地区：[1]大连轻工业学院生物与食品工程学院,大连116034

出　　处：《酿酒》2004年第1期64-66,共3页Liquor Making

摘　　要：以黑莓为酿造原料 ,将其破碎后利用果胶酶、半纤维素酶和纤维素酶等进行生物酶解 ,灭酶、澄清处理后用脱臭酒精浸制或酵母菌发酵、酯化、冷处理、过滤、调配等工艺 ,酿造的黑莓干酒、半干酒、半甜酒、甜酒和含气酒 ,果香浓郁、清澈明亮、营养丰富、口味纯正。该工艺使出汁率提高了 5 %～ 8% ,酿造周期由传统工艺的三年以上缩短为三至六个月 ,提高了设备利用率 ,降低了成本。Blackberries were used as buewing raw materials which were crushed,hydrolyzed by pectinase,hemicellulase and cellulase.After sterilized and clarified,the juice was soaked in alcohol,or fermented and esterified to obtain the wine.Then the wine was cooled,filtrated,blended and so on.The wine as the end product can be classified as dry or semi-dry or semi-sweet or sweet type and so on,which are rich in fruit flavor and nutrient,and are good in color,clarity and flavor.By the brewing technology,the yield of juice was increased by 5%～8%,the brewing time decreased from 3 hours to 3～6 months,the utilization efficiency of equipment increased and the cost of production decreased.

关 键 词：生物酶法 酿造 黑莓酒 果胶酶 半纤维素酶 纤维素酶 

分 类 号：TS262.7[轻工技术与工程—发酵工程]