低度山楂起泡酒的研制  

Development of Low-alcohol Foaming Hawthorn Fruit Wine

作　　者：刘荣刚[1] 邹圣冬[1] 杨文峡[1] 刘静梅 李宁洲 

机构地区：[1]新疆石河子大学食品学院,新疆石河子830003 [2]新疆哈密市哈密班超酒厂,新疆哈密839103

出　　处：《酿酒科技》2004年第2期103-104,共2页Liquor-Making Science & Technology

摘　　要：山楂果破碎后,加水比为1∶1.5,浸提温度89℃,浸提4h。粗滤后,调糖度至130～150g/L,加入酵母,于22～28℃,0.15MPa条件下发酵2～3d,细滤后装瓶发酵。二次发酵条件为:采用法国进口葡萄酒干酵母,温度10℃,发酵15d后杀菌,低温贮存,澄清处理后即为成品。浸提后的果渣可再加工为山楂酱。(丹妮)Low-a lc ohol foaming hawthorn fruit wine was developed by the following production techn iques:grinding of hawthorn;addi-tion of water by the ratio of1∶1.5;4h lixiviating with temperature at89℃;then after the primary filtration,sugar content adjusted to130～150g/L;addition of yeast for2～3d fermentation with temperature at22～28℃and pressure as0.15MPa;then after secondary filtration,wine filled in bottles for fermentation;the conditions for seconda ry fermentation included:grape wine dry yeast imported from French was used;te mperature at10℃;sterilization after15d fermentation;storage under low tem perature;product wine pro-duced after clarification;the marc after lixiviatin g could be produced into hawthorn paste.(Tran.by YUE Yang)

关 键 词：果酒 山楂 起泡酒 生产工艺 

分 类 号：TS262[轻工技术与工程—发酵工程]