欧季酒提质增效生产工艺优化研究

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中图分类号：TS262.7 文献标识码：A DOI编码：10.3969/j.issn.1006—6500.2025.07.010

Abstract：Tooptimizetheproduction processofCerasus humilis wine，thecultivarNongda No.4 wereusedasthematerial inthis studyandtheineyield，inearityndigmentsabilityereassed.oughsfthogoalexperiments，eilously determinedthedealconcentratiosofpectinaseandcelulaseforenzymatichydrolysis，aswellastheoptimallevelofo-igentto be incorporated during the fermentation phase.Additionally，we refined the clarification process using β -glucanase.Complementary sensory evaluations were also conducted to pinpoint the most fitting production parameters for C .humiliswine.Theresultsof this studyrevealed that acombinationof 800mg⋅L-1 三 G-3 pectinase and 800mg⋅L-1 cellulase maximized both the juice extraction rate and the clarity of the resulting wine.Notably， introducing 150 mg‘ L-1 syringic acid at the outset of fermentation proved more effective thanaddingitlateditupassdtepforaneofothfeiciddueetininsfitangolortesiyich remained largely unchanged even after six months of aging.Furthermore，treating the base wine with β- glucanase for a week， succeeded by a 14- daybentonite treatment during the clarification stage，elevated the wine yield toan impressive 90 % . This treatment alsoconferedexcellnthatstabilitytothewineandaeredaighsensoryratingof90.Insummary，thesyergistcapplicationof two enzymes and two clarifying agents significantly boost the wine yield and clarity of C . humilis.Moreover，the inclusion of syringic acid early in the fermentation process markedly enhances the color stability of the finished wine.

Key Words： Cerasus humilis wine;process optimization;pectinase;cellulase; β- glucanase; copigmen

欧李[Cerasushumilis（Bge.）Sok]为樱桃属小灌木果树。（剩余8177字）