Research of the brewing technology of semi-dry crisp pear wine
-
摘要: 以酥梨为原料研制酥梨半干酒,重点对酥梨果酒酿造工艺参数进行了研究。结果表明:果酒酵母1596为酥梨半干酒的适宜发酵菌种;以果胶酶（0.2‰）处理2 h,SO2添加量80 mg/L,酵母接种量4%,发酵温度28℃为最佳工艺参数,主发酵7 d后,果酒的酒精度达到12.2%vol,原酒透光率为64.4%,感官评分90分;0.15%壳聚糖+0.010%明胶复合澄清处理效果最好,酒液透光率可达98.3%,VC含量1.00 mg/L,感官评分93分,酒香醇厚,爽口宜人;陈酿6个月后,清汁发酵酥梨果酒共检出香气物质41种,果酒香气物质数量与含量皆多于同期带渣发酵果酒,异戊醇和正癸酸乙酯为主要香气成分。综合来看,清汁发酵效果更好。Abstract: Crisp pear were used as the raw materials to research the brewing technical parameters for preparing semi- dry crisp pear wine. The results showed that the optimal main fermentation parameters were 2 h pectinase treatment amount of 0.2‰,SO2 addition amount of 80 mg / L,yeast inoculation amount of 4%,fermentation temperature of 28 ℃. After 7 d main fermentation,alcohol wine reached 12.2% vol,wine light transmittance was64.4%,sensory score was 90.When the single clarificant was used,chitosan 0.15% + gelatin 0.010% had the best clarification effect on semi- dry crisp pear wine with the light transmittance by 98.3%,VCcontent of 1.00 mg / L,sensory score 93. After 6 months,41 aroma components were identified from the wines fermented with clarified juice.Its aroma components were more than the wines fermented with fresh juice. The major aroma compounds were isoamyl alcohol and ethyl caprate.In conclusion,the juice ferment was better.
-
Keywords:
- crisp pear; /
- semi-dry wine; /
- brewing; /
- aroma components; /
- clarification;
-
[1] 张兴旺.我国梨业发展历程、存在的问题与对策[J].中国果业信息,2009,08:4-8. [2] 刘春芬,张锋,张旭光,等.砀山梨果醋加工工艺研究[J].农产品加工(学刊),2007,09:35-37. [3] 刘传凤,彭其安,唐国武.梨酒酿造工艺研究[J].湖北农业科学,2013,09:2119-2122. [4] 王军节,张怀予,马光勇,等.早酥梨果酒酿造工艺优化及其香气成分分析[J].食品与发酵工业,2012,03:123-127. [5] 王春晖,曹礼,权花花,等.早酥梨酒酿造中葡萄酒酵母的选择研究[J].中国酿造,2010,12:62-64. [6] 曾洁,郑华艳主编.果酒米酒生产[M].北京:化学工业出版社,2014.78. [7] 杨旭,陈亮,辛秀兰,等.果汁发酵和带渣发酵蓝靛果酒香气成分分析[J].食品科学,2014,12:115-119. [8] 王冉.酵母发酵黄花梨酒加工工艺研究[D].重庆:西南农业大学,2004. [9] 向敏,匡晓东,王聪田,等.干型金秋梨酒酿造工艺研究[J].中国农学通报,2010,18:87-91. [10] 武运,冯罄,黄文书,等.香梨果酒酿造工艺研究[J].酿酒,2008,04:94-96. [11] 倪志祥.半干性猕猴桃的酿制[J].酿酒科技,2001,(5):73-75. [12] 涂正顺,李华,束怀瑞.猕猴桃果酒优化工艺技术的研究[J].酿酒科技,2006,(10):43-45. [13] 罗登宏.猕猴桃果酒酿造[J].酿酒,2008,(6):102-105. [14] 严红光,程江华.金秋梨果酒澄清工艺比较研究[J].安徽农业科学,2011,32:20051-20052. [15] 全国食品工业标准化技术委员会酿酒分技术委员会GB/T 15038-2006中国标准书号[S].北京:中国标准出版社,2008. [16] 蒋一鸣,李纪涛,吴雪莹,等.3种酵母发酵橄榄酒的发酵规律及香气分析[J].食品工业科技,2014,22:203-208. [17] 李纪涛,蒋一鸣,束俊霞,等.不同酿酒酵母发酵的紫薯糯米酒香气成分分析[J].食品科学,2014,16:202-207. [18] 王声森,柳必盛,徐晓平,等.称猴桃发酵酒加工工艺研究[J].酿酒科技,1998,3:71-72. [19] 倪志祥.半干性猕猴桃的酿制[J].酿酒科技,2001(5):73-75. [20] PENG Bangzhu,YUE Tianli,YUAN Yahong.Quality evaluation of kiwi wine[J].International Journal of Food Engineering,2006,2(4):1-6.
[21] 王孝荣,罗佳丽,潘年龙,等.草莓果酒酿造工艺的优化及其香气成分分析[J].食品科学,2014,07:196-201. [22] 李纪涛,蒋和体,束俊霞,等.紫薯糯米黄酒的发酵规律及其香气成分分析[J].食品工业科技,2014(20):221-225. [23] 堵锡华.香梨酒香气成分保留时间的定量构效关系研究[J].食品科学,2011(2):218-221 [24] 胡博然,徐文彪,杨新元,等.霞多丽干白葡萄酒品种香和发酵香成分变化的比较研究[J].农业工程学报,2005,21(12):200-203. [25] Muzzarelli R.Natural chelating polymers[M].New York:Pergamon Press Inc,1973.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
