作　　者： ; ; ;

机构地区： 肇庆学院化学化工学院

出　　处： 《食品研究与开发》 2013年第4期43-46,共4页

摘　　要： 以广东四会沙糖橘为原料,通过发酵技术生产果酒。结果表明:果汁中SO2浓度为90 mg/L,pH为3.5,发酵温度为28℃,酵母用量为0.5 g/L,发酵时间为8 d。在此发酵条件下,生产的果酒酒精含量为17.92%,总糖为3.1 g/L,总酸为0.47 g/100 mL。分别以0.02%明胶和0.4%硅藻土进行澄清和脱苦,获得色泽金黄透亮、甜酸适口、酒香浓郁、具有沙糖橘特有香味的果酒。 The fruit wine was prepared by fermentation using Shatang orange from Sihui as raw material. The research results showed that initial pH at 3.5, concentration of SO2 by 90 mg/L, inoculated at 0.5 g/L, fermented at 28 ℃ for 8 d. Under these brewing conditions alchol degree was 17.92 %, sugar content was 3.1 g/L and total acids content was 0.47 g/100 mL in Shating orange wine. Fruit wine with golden color and transparent appearance, sweet and sour taste, full-bodied wine, and unique flavor of Shatang orange could be obtained after clarified with 0.02 % glutin and debittered with 0.4 % diatomite.

关 键 词： 沙糖橘 发酵酒 研制

领　　域： [农业科学] [轻工技术与工程]