摘要
介绍了以板栗为主要原料,通过酵母菌的发酵作用,酿制板栗酒的生产工艺。并通过实验确定了发酵板栗果酒的最佳生产工艺,同时考察了板栗果酒发酵过程中的参数变化。其最佳工艺参数为:酵母接种量为0.3%,主发酵温度25℃,后发酵温度20℃,糖度15%,果胶酶浓度2.0×105U/mL。
In this paper, chestnut wine was developed by yeast fermentation with Chinese chestnut as raw material. The optimum processing technology was obtained by experiments, and their fermentation characteristic was investigated. The optimum processing parameters were determined： inoculum 0.3%, main fermentation temperature 25℃, post-fermentation temperature 20℃, sugar content 15% and pectinase concentration 2.0×10^5 μ/ml.
出处
《中国酿造》
CAS
北大核心
2005年第9期59-61,共3页
China Brewing
关键词
板栗果酒
工艺
发酵特任
Chinese chestnut wine
processing technology
fermentation characteristics
