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哈密瓜果酒工艺研究
Authors
中国科学院新疆生态与地理研究所
Publication date
1 January 2008
Publisher
Abstract
经过两年的研究试验,筛选出优质酒酵母2种,探索基本发酵工艺3套,在此基础上,开展了哈密瓜果酒中试生产研究工作,选择了中熟86-1和晚熟伽师瓜-11两个品种,先后处理鲜瓜各60吨,共120吨,在低温条件下发酵60吨原汁,出样酒45吨,分析检测各种数据1500多个,样酒感官指标、理化指标、微生物指标检测结果均符合设计结果,通过上百人次的品尝试验,原酒的品质已得到普遍认可。成功地研究出人工补酸低温发酵哈密瓜果酒的成熟生产工艺和技术参数,完成了哈密瓜酿酒的基础技术体系,并生产哈密瓜原汁果酒45吨,制定并备案哈密瓜酒企业标准一份,为哈密瓜酿酒工业化奠定了基础。建立了良好的研究开发基地,具有很好的推广前景。哈密瓜是新疆最负盛名的农产品,年种植面积达2万公顷以上,年产量在45万吨以上,哈密瓜果酒香型独特、营养丰富、酒精度低,特色鲜明,符合国内酒类的消费趋势
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Institutional Repository of Xinjiang Institute of Ecology and Geography, CAS
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Last time updated on 29/11/2016