樱桃番茄果酒加工工艺技术的研究

以樱桃番茄果实为原料,酿造樱桃番茄果酒为目的，对影响樱桃番茄果酒品质的关键工艺参数进行了研究。结果表明:按照0.025 %的比例向压榨后的果汁中添加果胶酶，并在50℃下保温1h。取100ml的果汁，其内加入20g白砂糖,添加柠檬酸至pH3.6，偏重亚硫酸钾至SO2质量浓度为110mg/L；主发酵温度22℃,发酵7d;后发酵温度16℃,发酵10d；10℃下陈酿，最后在75℃下,杀菌15min,得到果香浓郁、色泽金黄、澄清透明的优质樱桃番茄果酒。

Studies on Processing Technology of Cherry -tomato Wine Fermentation Technology

The fermentation technology of cherry tomato wine with the pure cherry tomato juice and the key technology parameters which have effect on the product quality were studied. The results showed that: in accordance with the ratio of 0.025 percent to the press after the juice to add patinas, and 50 ℃ under the insulation role of 1h, take 100ml of fruit juice, add the sugar 20g, add Citric acid to pH3.6, emphasis on sub-quality potassium sulfate concentration of SO2 to110mg/L,controlling respectively, main fermentation temperature and back fermentation temperature at 22℃for(7d)and 16℃ for(10days) and aging for 2～3 months at 10℃.pH was adjusted with citric acid. Add the optimal quantity of K2S2O3 sulfate concentration of SO2 to 110mg / L. The new fermentation cherry tomato wine was clarified with compound glutens -tannin clarifying agent. After sterilization at 75℃for 15 minutes, the cherry tomato wine with full-bodied flavor, golden-yellow color , high quality and good clarification level was obtained. Key words: Cherry tomato; Cherry –tomato wine; Fermentation technology