蜂蜜桂圆核果酒的发酵与勾兑工艺

【目的】开发桂圆核果酒,优化其制作工艺。【方法】以桂圆核为原料,以蜂蜜为碳源,接种酵母进行发酵制备果酒,对发酵工艺和勾兑工艺中各项参数进行了筛选优化。【结果】在发酵液初始糖度22%,初始pH值4.0,酵母接种量2.0%和发酵温度26℃的条件下,前发酵周期为10d,所得原酒酒度为12.35%左右;原酒在15℃和4℃条件下分别后发酵30d和6d后,添加0.10%～0.15%的蜂蜜和食用酒精进行混合勾兑,所得成品酒酒度为16%,色泽亮黄,澄清透明,具有发酵酒香,味甜润,酒感饱满,理化指标均符合GB2758-2005《发酵酒卫生标准》的规定。【结论】桂圆核果酒的制作工艺得到了优化,制得了质量稳定的果酒。

Research on Fermentation and Blending Techniques of Honey-Longan Seed Wine

【Objective】 To develop Longan seed wine and optimize the production technology.【Method】 Longan seed were used as material and honey as carbon source to produce wine by fermentation techniques with inoculant yeast.The parameters of fermentation and blending techniques were studied.【Results】 Under the following optimized formulas,initial sugar content 22%,initial pH 4.0,inoculation amount 2.0 %,and temperature 26 ℃,the former fermentation period was 10 d,and the alcohol content of raw wine was 12.35% or so.After secondary fermentation(with temperature 15 ℃ and period 30 d) and cold treating(with temperature 4 ℃ and period 6 d),the raw wine was blended with honey as well as edible alcohol.In the finished product wine,the alcohol content and honey content were 16% and 0.10%~0.15%,respectively.The fruit wine product had some characteristics of orthodox and soft taste,sweet smell,and bright color.Its physical and chemical index could meet the national standards of GB2758-2005.【Conclusion】 The production technology was optimized and Longan seed wine with stable quality was made.