高级芦柑酒酿造工艺研究

成熟度不够的芦柑榨汁后,果汁含柠碱较多,酿出的果酒常带苦味,降低了质量。在芦柑打浆榨汁后,立即用140目尼龙筛过滤,除去滤渣,可取得脱苦效果。高级芦柑酒要求澄清明亮。新酿造的果酒不够澄清,作者筛选了澄清剂及其适宜用量,按果酒重添加0.1%硅藻土加0.04%琼脂效果显著,果酒澄清度最高。芦柑酒在陈酿及贮藏过程中,因产生美拉德反应,使酒色逐渐变暗,失去光泽。本文采用10ppm Sncl_2为褐变阻滞剂,可延缓酒色变暗。果酒贮藏1年,能保持中度琥珀色,酒液明亮,酒味清香醇和。

Investigation on Fermentation Technology of High Quality Mandarin Wine

The pressed juice by immatured mandarin should contained more limonin.If use this juice to make wine often carried bitter taste,and degrated the quality.After pulping and pressing,the juice sift through 140 meshes sieve immediately and exclude pomace may get debitterize effect.High quality mandarin wine requaired a lucid appearance.New mandarin wine not enough clarified,author selected the clarifying agents and the proper dosage,accord- ing to wine weight added 0.1% bentonite plus 0.04% agar got high clarity.Mandarin wine in aging and storage stage,give rise to Maillard reaction,the wine colour may darkened gradual- ly and lose lustre.This paper resort 10 ppm SnCl_2 serve as darkening inhibitor,the wine may delay darkening,after 1 year storaged it kept medium amber colour and bright in appearance, the wine presented delicious and mild taste.