红枣酒酿造工艺的研究

摘要

Zizyphus jujube dates possess higher nutritional and pharmacological values. The optimal fermentation conditions of Zizyphus jujube dates wine were confirmed by single factor experiment and orthogonal test. The re-sults showed that the optimal conditions were material and water ratio 1∶3 g/mL, fermentation temperature 22℃, yeast inoculums 0.20 g/L, SO2 content 60 mg/L, and pH 3.5, respectively. The zizyphus jujube dates wine pro-duced under these conditions was a low alcohol juice wine with great color, flavor and test. The results could pro-vide the basic theories and technologies for development and production of zizyphus jujube dates products.%　　红枣具有很高的营养价值和药用价值。通过单因素、正交实验确定出红枣酒的最佳酿造工艺条件为：最适料水比1∶3 g/mL，发酵温度22℃，酵母菌的接种量0.20 g/L，SO2添加量60 mg/L，发酵pH3.5。在此条件下制得的红枣酒色泽好，枣香浓郁，酒体醇厚，是一种酸甜适口的低酒精度的果酒。本研究结果可为红枣酒开发和生产提供了理论和技术依据。