Study on the Brewing Technique of Black Date Wine

摘要：

The brewing technique of wine with black date was studied. Orthogonal test was used to confirm the technique of soaking and juicing with black date , the best condition of ferment and clarification method. The results showed that black date juice could be obtained by beating and juicing after soaking in water for 5h at 90 V ,and the proportion of water and black date was 5: 1. The black date wine fermenting parameters were as follows: the sugar content of juice was adjusted to 20 °Bx, pH value was 3.5, 0.4g/L pectinase was added and the quantity of yeast inoculation was 0.3g/L; clarification effect was better by Adding 160mg/L gelatin.

关键词： black date wine soaking fermentation clarification

作者: LI fengying LI runfeng SHI pengbao LIU Suwen

作者单位: Hebei normal university of science and technology Qinhuangdaochangli, china

会议类型: 国际会议

会议名称: The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)

会议地点: 北京

会议语种:英文

页码: 141-144

在线出版日期: 2010-07-17（万方平台首次上网日期，不代表论文的发表时间）