野生柿子发酵酒技术
2020-07-06李勇
李勇
摘要 选择山东山亭野生柿子牛心、磨盘、莲花、火晶4个品种进行发酵试验，分析成熟度、可溶性固形物、果胶酶添加量、偏重亚硫酸钾添加量、发酵温度、澄清剂、后熟温度等因素对柿子酒成品品质的影响，筛选出最佳参数。结果表明，火晶柿子含糖量和风味物质含量最高，软熟期可溶性固形物含量最高;添加20 mg/L果胶酶效果较好;偏重亚硫酸钾添加量为30 mg/L时防止杂菌污染和抗氧化效果最好;最佳发酵温度为16～18 ℃;用0.1%皂土结合低温澄清效果较好;在10～14 ℃条件下后熟酒体成琥珀色，风味浓郁。
关键词 野生柿子;发酵酒;发酵技术
中图分类号 TS262 文献标识码 A
文章编号 1007-5739（2020）12-0226-02 开放科学（资源服务）标识码（OSID）
Development Technology of Wild Persimmon Fermented Wine
LI Yong
（Zaozhuang Vocational College， Zaozhuang Shandong 277000）
Abstract Four Shanting wild persimmon varieties were selected for fermentation experiment， which including Niuxin， Mopan， Lianhua and Huojing. The maturity， soluble solids， pectinase addition amount， potassium metabisulfite addition amount， fermentation temperature， clarifier， post-ripening temperature and others on the quality of persimmon wine were analyzed. The best parameters were screened out. The results showed that Huojing persimmon had the highest sugar content and flavor content， the content of soluble solids was the highest during soft maturity; the effect of adding 20 mg/L pectinase was better; when the added amount of potassium metabisulfite was 30 mg/L， it had the best effect of preventing contamination of bacteria and anti-oxidation; the best fermentation temperature was 16-18 ℃; the addition of 0.1% bentonite combined with low-temperature clarification had better effect; after 10-14 ℃， the cooked wine become amber with rich flavor.
Key words wild persimmon; fermented wine; fermentation technology
山東山亭地处山区，有大面积的野生柿子资源，柿子抗病性强、产量高，一般不需施用化肥和农药，其果实是很好的有机果品，但其加工产品较少，柿子酒是一项值得发展的项目[1]。柿子酒含赖氨酸220 mg/100 g、色氨酸140 mg/100 g以及苏氨酸等，还含有类胡萝卜素0.16 mg/100 g、硫胺素、核黄素、吡哆醇、VC、铁7 mg/100 g、钾134 mg/100 g、钠、锌、硒、鞣酸等，具有较强的抗氧化性[2-3]。适量饮用柿子酒可润肺生津、清热健脾、软化血管，有益健康。但柿子酒在发酵过程中容易出现风味不良、产酸、色泽暗淡、后发酵产生沉淀物较多、酒体变薄等问题。鞣酸赋予酒体浓郁的风味，但鞣酸和果胶在柿子酒中含量较多，贮存时易产生沉淀，过早过滤分离，又容易使酒体变薄;高温发酵时间短，但容易产酸，低温发酵时间较长。选择优良品种，提高成熟度，减少果胶酶、SO2和澄清剂的使用量，利用低温发酵、澄清和后熟等技术，改善柿子酒品质[4-5]。
1 材料与方法
1.1 试验材料
柿子，枣庄山亭产，市售;果酒酵母，安琪酵母股份有限公司;蔗糖，南京甘汁园糖业有限公司;果胶酶，泰安信得利生物工程有限公司;皂土，德国进口。
