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全汁型猕猴桃干酒生产工艺研究
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.
作者姓名:袁亚宏  高振鹏  刘拉平  岳田利  史亚歌
作者单位:西北农林科技大学,陕西,杨陵,712100
基金项目:国家科技部西部专项(项目编号:2001BA901A19).
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SO_2、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。

关 键 词:猕猴桃  清汁  发酵  干酒
文章编号:1004-1389(2003)03-0157-04
收稿时间:2003/4/29 0:00:00
修稿时间:2003年4月29日

Research on Process of Dry Kiwi Wine
YUAN Ya-hong,GAO Zhen-peng,LIU La-ping,YUE Tian-li and SHI Ya-ge.Research on Process of Dry Kiwi Wine[J].Acta Agriculturae Boreali-occidentalis Sinica,2003,12(3):157-160.
Authors:YUAN Ya-hong  GAO Zhen-peng  LIU La-ping  YUE Tian-li and SHI Ya-ge
Institution:Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China;Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China;Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China;Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China;Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China
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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