黄桃果酒规模化生产工艺技术研究

以400 kg优质黄桃鲜果为原料,分别采用去核去皮酶解清汁发酵、去核带皮酶解清汁发酵处理方法酿制果酒,研究黄桃果酒规模化生产工艺技术。结果表明,最佳工艺条件为:黄桃去核带皮酶解、清汁发酵,果胶酶添加量0.04%,焦亚硫酸钾添加量0.007%,PVPP添加量0.06%,所制得的原酒呈澄清透明的淡黄色,具有黄桃浓郁的果香和色泽,酒体协调丰满,口感醇厚,柔顺爽口。

Scale Production Technology of Yellow Peach Fruit Wine

400 kg fresh yellow peaches were used as main materials to research the scaled production technology of yellow peach fruit wine. The yellow peach fruit wine was prepared respectively by enzymolysis of removing nucleus and peel and juice fermentation, and enzymolysis of removing nucleus with peel and juice fermentation. The results showed that, yellow peach fruit wine was prepared by enzymolysis of removing nucleus with peel and juice fermentation, addition of pectinase was 0.04%, addition of potassium metabisulfite was 0.007%, and addition of PVPP was 0.06%. The obtained base wine had clarified and transparent light yellow color, unique flavor of yellow peach, and mellow taste.