柿子发酵酒的研制

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英文篇名：Development of Persimmon Bee Wine 中文刊名：酿酒科技 英文刊名：Liquor-making Science & Technology 作者：王蕊 英文作者：WANG Rui (Jiangsu Food Occupational Techniques College ; Huai′an ; Jiangsu 223003 ; China) 中文关键词：果酒 ; 柿子 ; TH—AADY ; 发酵 英文关键词：fruit wine ; persimmon ; TH—AADY ; fermentation 出版日期：2005-06-18 机构：江苏食品职业技术学院 江苏淮安223003 年：2005 期：06 出版单位：酿酒科技

摘要

以柿子为原料,利用TH—AADY为发酵剂,经清洗、脱涩、榨汁、发酵、榨酒、后发酵、倒罐、过滤、陈酿、勾兑、过滤、包装、杀菌等工艺,制成柿子果酒。由正交实验得酒精发酵的最佳条件为:初始糖度18Bx,初始酸度pH3.8,发酵温度25℃,发酵时间14d。(孙悟)
Persimmon bee wine was produced with persimmon as raw materials and TH—AADY as fermenting agent by the following techniques: fruits cleaning, deastruingent, juicing, fermentation, wine squeezing, secondary fermentation, pots filling, filtration, aging, blending, packing and sterilization etc. The optimal conditions of alcohol fermentation were concluded by orthogonal tests as follows: initial sugar content as 18°Bx, initial acidity pH value as 3.8, fermentation temperature at 25 ℃, and 14 d fermentation time. (Tran. by YUE Yang)

引文

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