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仙人掌果白兰地优化工艺的研究

Haiyan CAI,Yihui LIU,Hang YU,Jie GUO,Mi LI,Ying ZHANG,Shaojian CHANG,Lei ZHANG

Liquor-Making Science & Technology（2019）

Cited 1|Views5
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Abstract
采用单因素变量实验和正交优化试验,研究了一种优化仙人掌果白兰地中高级醇含量的酿造工艺.结果表明,最适酿造工艺为:酶添加量20 mg/L,酶解时间36 h,酶解温度20℃,pH3.6,Lalvin D80酵母与Lalvin QA23酵母接种比例1:3,在酶解后经压榨、蒸煮、澄清后再清汁发酵.所得到的仙人掌果白兰地高级醇含量明显下降,色泽澄清透明,果香幽雅浓郁,入口绵柔甘洌,极大程度保留了仙人掌果特有的香气风格.
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