摘要
利用二次通用旋转组合设计实验对影响青稞酒出酒率的各因素(温度、接种量、加水量和发酵时间)进行研究。结果表明,优化发酵工艺条件可提高青稞酒的出酒率,对酒的色泽、口感等感官质量无影响;复合菌种适宜于液态发酵生产青稞酒,添加量为青稞粉重的0.4%～0.6%;发酵时间为40～72h;加水量为青稞粉的4～6倍。(孙悟)
The factors influencing the output of highland barley wine such as temperature, inoculation quantity, water addition level and fermentation time were studied by secondary general-purpose circulation unitized design experiments. The results indicated that the optimization of fermentation technical conditions could increase the output of highland barley wine with no adverse effects on wine color and wine taste. Besides, compounding bacteria was preferred for highland barley wine production by liquid fermentation with its addition level 0.4 %-0.6 % of the total weight of highland barley powder, fermentation time between 40-72 h, and water addition level 4-6 times of the volume of highland barley powder. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第9期73-75,共3页
Liquor-Making Science & Technology
基金
四川省教育厅青年基金资助项目。
关键词
青稞酒
发酵
发酵条件
highland barley wine
fermentation
fermentation conditions
