以梅浆:甘蔗汁=1∶1的混合浆为原料,研究了青梅甘蔗复合发酵酒(简称为梅酒)的关键加工工艺,具体包括:梅浆酶解条件、梅酒发酵工艺、梅酒澄清条件。结果表明,酶解的适宜条件为:酶解浓度251.5 mg/L,温度45℃,时间4 h;发酵条件为:菌种接种量5%,SO2添加量100 mg/L,初始pH3.2,发酵温度28℃;在明胶、皂土、壳聚糖3种澄清剂中,以皂土的澄清效果最佳,其最佳澄清条件为:添加量0.08 g/100 mL、温度25℃、处理10 h。

The critical processing technology of compound wine using compound juice of plum pulp and sugar cane juice(1∶1,w/w) as materials was studied,including enzymolysis technology on plum pulp,fermentation parameters and clarification technology of plum wine.The results showed that the optimal conditions for plum pulp were enzymatic concentration 251.5 mg/L,temperature 45℃,reaction time 4h.The optimalconditions for fermentation were inoculation amount 5%,SO2 addition 100mg/L,initial pH3.2,temperature 28℃.Bentonite is the best clarification agent for plum wine among gelatin,bentonite and chitosan.The optimal conditions for clarification were concentration 0.08g/100 mL,temperature 25℃,reactiontime10h.