青海软儿梨白兰地果酒的工艺研究

[目的]研制青海软儿梨白兰地果酒。[方法]以青海软儿梨为原料,经过清洗、榨汁、调糖、调酸、发酵、蒸馏、陈酿、过滤等工艺优化软儿梨白兰地果酒工艺,并研究发酵时间、发酵温度和酵母菌接种量对白兰地品质的影响。[结果]通过正交试验确定了最适澄清条件：发酵温度20℃,发酵时间10 d,酵母菌接种量0.3%,产品具有白兰地的外观特征和软梨儿的特色香味。[结论]可以生产出酒香纯正、果香宜人的软儿梨白兰地。

Study on the Processing Technology of Qinghai Soft Pear Brandy Wine

[Objective] To produce Qinghai soft pear brandy wine.[Method] The production technology of Qinghai soft pear brandy wine was optimized through a series of processes,including cleaning,juice squeezing,sugar and acid addition,fermentation,distillation,aging,filtration and so on.And then the effects of fermentation time,fermentation temperature and yeast inoculum on the quality of brandy wine were studied.[Result] The optimal conditions were determined through orthogonal experiment,which were 20 ℃ fermentation temperature,10 d fermentation time and 0.3% yeast inoculum,the products produced under those conditions had the external features of brandy and the special flavor of soft pear.[Conclusion] The soft pear brandy wine with typical fragrance of wine and pleasant aroma of soft pear could be produced.