摘 要：
[目的]为国内青梅果果酒的生产和青梅资源的开发利用提供技术支持。[方法]以产自云南的青梅果实为原料制作发酵型青梅果酒,通过分析原汁含量、糖度、酵母接种量和pH值对青梅果酒品质的影响研究了其生产工艺。[结果]青梅皮渣的脱臭效果最好,脱臭后的青梅酒无刺激性气味、有果香而不苦。发酵阶段的最优生产工艺:原汁含量为50%,发酵初始糖度为23%,初始酸度(pH值)为3.3,酒用酵母的接种量为1.5‰。各因素对试验结果的影响:原汁含量>初始糖度>酵母接种量>初始酸度。发酵原酒和浸泡原酒比例为7∶3时,产品的风味特征比较理想。产品的可溶性固形物含量、pH值、酒精度、菌落总数、致病菌数等理化指标值均满足了GB/T15038-2006的要求。[结论]该研究为发酵型青梅果酒的生产奠定了理论基础。
译 名：
Preparation of Fermented Greengage Wine
作 者：
GUO Lei et al(College of Natural Resources,Southwest Forestry University,Kunming,Yunnan 650224)
关键词：
Greengage wine;Fermentation;Blend
摘 要：
[Objective]The purpose was supply technical support for the production of greengage wine and the development and utilization of greengage resources in China.[Method]The fermented greengage wine was produced with the greengage fruit produced from Yunnan as raw material and its production technology was studied through analyzing the effects of original must content,saccharinity,yeast-inoculation amount and pH value on the quality of greengage wine.[Result]The deodorization effect of greengage peel pomace was best.The deodorized greengage wine had fruit aroma and no pungent odour and bitterness.The optimum production technology of fermentation stage was as follow: the original must content was 50%,the initial saccharinity and acidity(pH value) of fermentation were 23% and 3.3 and the inoculation amount of vintage yeast was 1.5‰.The effects of all the factors on experimental results were as follows:original must content> initial saccharinity > yeast-inoculation amount >initial pH value.When the proportion of fermented wine to soaked wine was 7∶3,the flavor characteristic of product was more ideal.The physicochemical index values of the product such as soluble solid content,pH value,alcohol degree,total number of bacterial colonies,pathogenic bacterial number met the requirement of GB/T15038-2006.[Conclusion]This study laid a theoretical basis for the production of fermented greengage wine.
