沙田柚果酒酿造工艺研究

[目的]研究沙田柚果酒的酿造工艺。[方法]以沙田柚为原料,选用ZHK-I葡萄酒酵母作为发酵菌种进行发酵酿造沙田柚果酒,对果胶酶酶解、果汁脱苦、发酵工艺及果酒澄清等工艺进行研究,确定最佳工艺参数。[结果]果胶酶水解的最佳条件为：温度45℃、酶添加量0.02%、酶解时间100min、pH值3.5;果汁脱苦最佳条件为：β-环糊精的添加量0.8%、β-环糊精作用时间60min;酒精发酵的最优条件为：发酵温度30℃、接种量6%、SO2添加量50mg/L、pH值4.2;壳聚糖添加量为0.06%时,澄清效果较佳,透光率可达94.5%。[结论]酿制出来的沙田柚果酒澄清透亮,酒味浓郁,同时具有沙田柚的特殊清香味。

Study on Processing Technology of Pomelo Wine

[Objective]To study the processing technology of pomelo wine.[Method]Taking ZHK-1 wine yeast (Saccharomyces cerevisiae) as strains,pomelo wine was produced by fermentation. The pectin enzymolysis technology,juice debittering technology,alcohol fermentation and wine clarification technology were studied.[Result]The best conditions of pectase hydrolysis were temperature 45 ℃,amount of pectase 0.02%,time 100 min,pH 3.5. The best debittering conditions were amount of β-CD 0.8%,time of β-CD 60 min. The best technological parameters of alcohol fermentation were temperature 30 ℃,amount of yeast 6%,amount of SO2 50 mg/L,pH 4.2. When the amount of chitosan was 0.06%,the effect of clarification was good,transparency reached to 94.5%.[Conclusion]The pomelo wine was lucidus with original flavor of pomelo.