Clarificant selection of navel orange juice and brewing technology of dry wine
2006
Luo Anwei | Liu Xinghua | She Hui
صينى. 采用清汁发酵方法，对甜橙汁澄清剂的选择及甜橙干酒发酵工艺参数进行了研究。结果表明，果胶酶、壳聚糖、硅藻土的澄清效果显著，其最适用量分别为0.075，0.5和0.25 g/L，此时的透光率分别为88.3%，93.6%和93.8%，而PVP不适用于甜橙汁的澄清。甜橙干酒的最优发酵参数为，甜橙清汁中加入60 mg/kg SO2后，接入0.1%葡萄酒酵母，于10～12 ℃下低温发酵，此工艺所得干酒的酒度为12.4%，Vc含量为101.64 mg/L，吸光度为1.321，风味佳，色泽好，Vc保存率高，稳定性好。
اظهر المزيد [+] اقل [-]إنجليزي. Fermented with clarified juice, the clarificant selection of juice and parameter of fermentation were studied. Results showed that pectinase, chitosan, diatomite had remarkable clarification effects, the optimum quantities of pectinase, chitesan and diatomite were 0.075, 0.5 and 0.25 gramme per liter juice at this candition respectively, and the corresponding transmittance were 88.3 perecent, 93.6 percent and 93.8 percent, but polyvinylpyrrolidone(PVP) was unfit for the clarificant of navel orange juice. The optimum fermentation parameters of dry wine were: adding 60 mg/kg SO2 and 0.1% wine yeast into the orange juice, and fermentation at low temperature of 10 to 12 centigrade degree. At this condition, the best dry wine was obtained. The alcohol content of dry wine was 12.4 percent, the content of vitamin C 101.64 mg/L, the absorbance 1.321. The dry wine is of superb flavor, good color, high content of vitamin C and stability.
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