WANG Ying-chen.Study on Apple，Hawthorn and Grape Composite Wine[J].Northern Horticulture,2012,36(14):154-156.
苹果山楂葡萄复合果酒的工艺研究
- Title:
- Study on Apple，Hawthorn and Grape Composite Wine
- 文章编号:
- 1001-0009(2012)14-0154-03
- Keywords:
- apple; hawthorn; grape; composite wine; technology
- 分类号:
- TS 262.7
- 文献标志码:
- A
- 摘要:
- 以新鲜苹果汁、山楂汁和葡萄汁为原料，按比例混合后进行复合果酒的酿造，并通过单因素水平试验和正交实验确定了复合果酒的最佳工艺参数。结果表明：果汁的最佳配比为苹果汁∶山楂汁∶葡萄汁为7∶2∶1，酵母添加量为5.0 g/L，发酵温度26℃。同时对复合果酒的稳定性进行了研究，确定以皂土作为澄清剂，用量为0.15%效果最佳。
- Abstract:
- With the juice of apple，hawthorn and grape，the fermentation conditions of their composite were studied，the optimal processing parameters were determined by single and orthogonal test.The results showed that the ratio of apple juice，hawthorn juice and grape juice was 7∶2∶1，fermented at 26℃ with 5.0 g/L dry yeast.The stability of composite wine was studied，and the 0.15% bentonite clay added as clarifier could improve the stability.
参考文献/References:
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[3]李培环,张振芳.山楂贮藏与加工[M].北京:中国农业出版社,1989:118-134.
[4]孔瑾.复合果酒的开发与研究[J].酿酒,2001(6):80-82.
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备注/Memo
作者简介：王英臣(1967-)，男，硕士，副教授，现主要从事发酵食品研究工作。
收稿日期：2012-03-26