食品工业科技2013，Vol.34Issue(8)：201-204,209,5.
果酒酵母粉辅以大曲酿造黄皮果酒工艺的研究
Study on brewing technology of Clausena lansium fruit wine with wine yeast and da qu
摘要
Abstract
The effects of different fermentation technology on the quality of Clausena lansium fruit wine(produced by matured and Clausena lansium) were studied.The optimum production conditi-ions were determined by single factors and orthogonal experiments,sensory evaluation and physio-chemical indexes measurement. The results were as follows;after breaking of Clausena lansium,adapt initial amount of sugar to 18%,initial pH4.0, inoculation amount of yeast 1.0g/L,ratio of da qu and fruit wine yeast 1:2. Under the temperature 35℃ , Clausena lansium fruit was fermented for 9d. Then,the fruit wine was further brewed through later fermentation, clarifying and sterilization.Under above conditions,the Clausena lansium fruit wine was produced in the color of dark yellow,liquor taste,pretty sweet,and had special coordinated fragrant smell of Clausena lansium fruit and maintained the rnerapeutic Values of the fruit. The fruit wine was found that alcohol content of persimmon wine reached 6~9%vol,total amount of sugar(glucose)≤3g/L,total acid(citric acid)6.0~8.0g/L.关键词
果酒/黄皮/大曲/果酒酵母/发酵Key words
fruit wine/Clausena lansium/6a qu/wine yeast/fermentation分类
轻工纺织引用本文复制引用
刘谋泉,孔美兰,张福平,黄绵纯,王宇星,方雁慧..果酒酵母粉辅以大曲酿造黄皮果酒工艺的研究[J].食品工业科技,2013,34(8):201-204,209,5.基金项目
广东省重大科技专项项目(2010A080403004) （2010A080403004）
广东省教育部产学研结合项目(2011B090400121) （2011B090400121）
汕头市科技计划项目(汕文财文[2010]480号) （汕文财文[2010]480号）
与企业横向合作项目(韩合[2012]161号). （韩合[2012]161号）
