【摘要】 柿子打浆后 ,加入 0 2 %的柠檬酸和抗坏血酸 ,经过防褐、护色、酶解处理分别得到果汁和果浆 ,进行果汁、果浆对比发酵 ,确定了果浆为液态发酵的最佳酵基。添加 1～ 1 5 g/L酒精活性干酵母 ,经过 32℃发酵 4d后 ,发酵率达 97% ,原酒酒精体积分数为 8 5 %～ 8 9%。将原酒蒸馏、陈酿、勾兑得到酒精体积分数为 30 %～ 40 %果香浓郁的柿子白酒。更多还原

【Abstract】 citric acid and Vitamin C were added into the persimmon paste in order to protect the color from browning. The persimmon juice was extracted from the paste that was treated with enzyme at 45℃ for 2～3h. According to the fermentation test with the persimmon paste and juice. The fruit paste is the optimum culture medium, alcohol active dry yeast 1～1.5g/L was inoculated into the paste and incubated at 32℃ for 4 days. The fermentation appearance of the liquor is 97%, and the ethanolicity is 8.5%～9.0% (v/v). The persimmon liquor which the ethanolicity is 30%～40%(v/v) was obtained after it was distilled, matured, blended.更多还原