摘要
以南丰蜜桔、柑等5种柑桔为原料,葡萄酒活性干酵母和猕猴桃酵母为酿造菌种,进行柑桔干酒的发酵试验及减轻柑桔干酒苦味的方法措施研究。结果表明,南丰蜜桔与柑适合于酿造柑桔干酒,猕猴桃酵母更适合酿造高品质柑桔干酒,低温发酵与低温贮藏有利于提高干酒品质。选择成熟度高的柑桔、柑桔去皮以及灭酶、低温贮存等方法措施有利于减轻柑桔干酒的苦味。
Using Nanfeng tangerine and other four kinds of oranges as raw materials,the fermentation test with wine dry yeast and kiwi yeast for the dry citrus wine and the methods to remove its bitterness were introdluced.The results indicated that Nanfeng tangerine was suitable for dry citrus wine and kiwi yeast for high unality dry citrus wine.Choosing ripe orange with peeling and inactivating the enzyme and storing in low temperatwre could reduce the billerness of the dry citrus wine.
出处
《食品与机械》
CSCD
北大核心
2005年第1期35-36,60,共3页
Food and Machinery
