| 全汁型猕猴桃干酒生产工艺研究 |
| 投稿时间：2003-04-29 修订日期：2003-05-15 点此下载全文 |
| 引用本文：袁亚宏,高振鹏,刘拉平,岳田利,史亚歌.全汁型猕猴桃干酒生产工艺研究[J].西北农业学报,2003,12(3):157~160 |
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| 摘要点击次数: 53 |
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| 作者 | 单位 | | 袁亚宏 | Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China | | 高振鹏 | Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China | | 刘拉平 | Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China | | 岳田利 | Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China | | 史亚歌 | Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China |
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| 基金项目:国家科技部西部专项(项目编号:2001BA901A19) |
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| 中文摘要:对利用猕猴桃清汁发酵酿制干酒的生产工艺进行了研究。结果表明:在制汁过程中加入60 mg/L的SO2、100 mg/L的果胶酶和澄清剂,可快速获得透光率达88%以上的猕猴桃澄清汁;加入0.06%的1号葡萄酒酵母,加糖220 g/L,在25℃下进行发酵,可获得色泽黄绿、果香浓郁、口味协调、酒体厚实的猕猴桃干酒。 |
| 中文关键词:猕猴桃 清汁 发酵 干酒 |
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| Research on Process of Dry Kiwi Wine |
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| Abstract:The process of brewing dry Kiwi wine by making use of juice fermentation was researched.The result showed that the rate of light transmittance of juice was 88% when adding 100 mg/L pectinase,60 m g/L SO2 and proper amount of clarifier.Further more,yellow and green color,full aroma,fine taste and favorable dry Kiwi wine was obtained by adding 0.06% of No.1 yeast,adding sugar 220 g/L and fermenting under temperature condition of 250C. |
| keywords:Kiwi fruit Clear juice Fermentation Dry wine |
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