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苹果海棠复合果酒酿造工艺研究(50)
作者： 张辉元1，2，康三江1，2，曾朝珍1，2，张霁红1，2，张海燕1，2，张 芳1，2，袁 晶1，2，宋 娟1，2
| 地址：1.甘肃省农业科学院农产品贮藏加工研究所，甘肃 兰州 730070； 2.甘肃省果蔬贮藏加工技术创新中心，甘肃 兰州 730070 |
| 摘要： |
以苹果和海棠为原料，通过单因素和正交试验确定了酶法浸提苹果海棠复合果汁工艺和复合果酒发酵工艺的条件。结果表明，海棠与苹果原料比为50∶100，果胶酶酶解取汁最佳工艺参数为果胶酶添加量0.13 %、酶解时间为3 h、果胶酶酶解温度35 ℃，其中，果胶酶添加量对出汁率具有显著影响（p＜0.05）。苹果海棠复合果酒的最佳发酵工艺参数为糖添加量8 %、发酵温度28 ℃、接种量8 %，其中，糖添加量和发酵温度对酒精发酵力具有极显著影响（p＜0.01），此条件下苹果海棠复合果酒的酒精度为 12.8 %vol。 |
| 关键词： |
果酒； 苹果； 海棠； 复合果酒； 果胶酶； 工艺 |
| 中图分类号：
TS261.4；TS262.7 |
文献标识码：
A |
文章编号：
1001-9286（2020）01-0050-07 |
英文标题：
Production Techniques of Apple-Crabapple Wine
英文作者：
ZHANG Huiyuan1,2, KANG Sanjiang1,2, ZENG Chaozhen1,2, ZHANG Jihong1,2, ZHANG Haiyan1,2, ZHANG Fang1,
英文地址：
1. Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070; 2.Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Lanzhou, Gansu 730070, China
| 英文摘要： |
In this study, the best fermentation conditions of apple-crabapple wine were determined by single factor test and orthogonal experiments as follows: the ratio of crabapple to apple was 50∶100 for the preparation of mixed juice, the adding level of pectinase for juice extraction was 0.13 %, enzymatic hydrolysis time was 3 hours, hydrolysis temperature was at 35 ℃, the adding level of sugar was 8 %, fermentation temperature was at 28 ℃, and yeast inoculum was 8 %. The adding level of pectinase had significant effect on juice yield (p＜0.05), and the adding level of sugar and the fermentation temperature had significant effects on alcohol fermentation (p＜0.01). Under the above conditions, the alcohol content of the produced wine reached up to 12.8 %vol. |
| 英文关键词： |
wine; apple; crabapple; compound fruit wine; pectinase; techniques |
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