| 菠萝起泡酒的研制 |
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| 引用本文： | 赵金海,吴玉荣.菠萝起泡酒的研制[J].农产品加工．学刊,2010(11). |
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| 作者姓名： | 赵金海 吴玉荣 |
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| 作者单位： | 1. 郑州轻工业学院轻工职业学院,河南,郑州,450002
2. 河南省轻工业学校,河南,郑州,450006 |
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| 摘 要： | 以海南鲜菠萝为原料,通过制备澄清菠萝汁,添加果酒酵母在18℃下酿制菠萝起泡酒,产品色泽浅黄或黄色,具有明显的菠萝香气和酒香,口味清爽、纯正,有杀口力。通过反复试验研究和批量生产,确定了菠萝果皮的处理办法、菠萝汁澄清处理的最适条件、二氧化硫的添加量、纯汁发酵与皮渣混合发酵条件,确定了对菠萝酒发酵效果和成品酒品质的影响和二次发酵条件。该研究具有很好的社会效益和经济效益,有较高的实用价值。
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| 关 键 词： | 菠萝 澄清菠萝汁 发酵 起泡酒 |
Development of Sparkling Wine Pineapple |
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| Zhao Jinhai,Wu Yurong.Development of Sparkling Wine Pineapple[J].Nongchanpin Jlagong.Xuekan,2010(11). |
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| Authors: | Zhao Jinhai Wu Yurong |
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| Abstract: | Taking Hainan fresh pineapple as raw materials,preparating of clarified pineapple juice,adding the wine yeast brewed at 18 ℃,the product color is light yellow or yellow with a distinct pineapple flavor and bouquet,taste fresh and pure.By researching and producting,this paper determines the approach of pineapple fruit,clarifying the optimum conditions of pineapple juice,the addition of sulfur dioxide,fermentation conditions of pure juice fermented and fermented bran mixture of pineapple wine,the effectiveness and quality of finished wine,and determines the second fermentation conditions.This study has a very good social and economic benefits,there is a high practical value. |
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| Keywords: | pineapple clarification of pineapple juice fermentation sparkling wine |
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