红树莓果酒的酿造工艺研究

中国盛产小浆果,但小浆果不容易保存且季节性强,因此附加值较低,为了提高小浆果的产品附加值,本试验研究了小浆果酒的发酵工艺,并探讨了解决出汁率低,果酒单宁含量过少所导致的货架期短、挥发酸高、不易澄清等问题。试验以小浆果红树莓为原料,经破碎、酶解、澄清、发酵、过滤等工艺,制得了发酵型红树莓果酒,经过单因素和正交试验优化发酵工艺,确定最佳的酿造工艺条件。结果表明,酶解过程采用25 g/kL EMACLAR果胶酶和25 g/kL EVZYM果胶酶低温酶解14 h,与传统方式对比,出汁率提高了10%;发酵过程,红树莓果汁初始糖度19%,利用VP5为酿酒酵母,接种量为10%,发酵温度22℃;发酵结束后使用树脂降酸,澄清过程使用30 g/100 L硅藻土、15 g/100 L明胶复合澄清的方式。在此工艺条件下得到的红树莓果酒酸度爽口,色泽清亮、均匀,有明显的树莓香气和纯正的发酵型香气。

Study on Brewing Technology of Red Raspberry Wine

China is rich in small berries,but the berries are not easy to save and seasonal with lower added value.In order to improve the product added value of small berries,the wine fermentation process of small berries are experimentally studied.Moreover,low juice yield,little short shelf life,high volatile acid,and difficult clarification owing to less tannin content were discussed and resolved.The raspberry wine was brewed using red raspberry as raw material through crushing,enzymolysis,clarification,fermentation,filtration,and so on.The optimal fermentation conditions were determined by single factor and orthogonal experiments.The enzymatic hydrolysis process adopted 25 g/kL EMACLAR pectinase and 25 g/kL EVZYM pectinase for 14 h.Compared with the traditional way,the juice yield increased by 10%.During fermentation,the initial sugar content of red raspberry juice was 19%,VP5 was used as saccharomyces cerevisiae,the inoculation amount was 10%,and the fermentation temperature was 22℃.At the end of fermentation,resin was used to reduce acid,and 30 g/100 L diatomite and 15 g/100 L gelatin were used for clarification.Under this condition,the red raspberry wine has refreshing acidity,bright and even color,and has obvious raspberry aroma and pure fermented aroma.