为了解决留糖发酵低度海红果酒及时终止发酵的难题,以浓缩海红果汁为原料,稀释后在20℃进行主发酵。当酒精度为5%(v/v)时,采用直接添加SO2、巴氏杀菌、离心分离酵母并冷冻降温或加SO2等方法终止发酵,并对终止结果进行比较研究。结果表明,直接加入SO2水溶液使SO2浓度≥360 mg/L;68℃加热处理10min;-1℃条件下4 000 r/min冷冻离心10 min,分离酵母后冷冻降温至4℃或加入≥60 mg/L的SO2能使酒精发酵终止。考虑终止方法对海红果酒品质的影响,最后确定分离酵母后冷冻降温或加60 mg/L的SO2为较适宜的终止发酵方法。

In order to solve the problem of immediately stopping fermentation for a low-alcohol Malus micromalus Makino wine brewed by sugar-remaining fermentation technology,the concentrated Malus micromalus Makino juice was used as a raw material. After the thick juice was diluted into thin juice,the fermentation was conducted at the temperature of 20 ℃. When alcohol content reached 5% vol,the fermentation was stopped immediately through following methods: ① SO2aqueous solution was added directly into the brewing liquor and the concentration of SO2in liquor was 360mg /L or more. ②Fermenting wine was pasteurized at 68 ℃ for 10 min. ③ The yeast in fermenting liquor was separated at a speed of 4 000 r /min by cool centrifugation at- 1 ℃ for 10 min and then cooled down to 4 ℃or SO2aqueous solution was added into the obtained wine to the final content of 60 mg /L or more. Results showed that all of the fermentation-stop methods mentioned above could stop the fermentation of wine efficiently. Took the quality of the wine into consideration,centrifugal separation of yeast and then cooling of the obtained wine or addition of 60mg /L SO2was a more appropriate method.