摘要
以猕猴桃和糯米为原料,对猕猴桃稠酒发酵生产工艺及最佳参数进行了系统研究,结果表明:①猕猴桃稠酒的最佳发酵条件为:糯米∶猕猴桃=4∶1,酵母接种量0.5%,发酵温度35℃;②猕猴桃稠酒的最佳稳定剂配比为0.05%A和0.06%B。
The production techniques of Kiwi fruit dense wine by kiwi and glutinous rice as raw materials and the relative optimal technical parameters were studied. The results showed： ①the best condition for fermenting the kiwi fruit dense wine was： glutinous flee： kiwi fruit=4：1, 0.5 % addition of yeast, fermentation temperature at 35 ℃; （g）optimum proportioning for wine stabilizer was 0.05 % A and 0.06 % B.
出处
《酿酒科技》
北大核心
2006年第8期91-93,96,共4页
Liquor-Making Science & Technology
关键词
稠酒
猕猴桃
生产工艺
混合发酵
dense wine
kiwi fruit
production techniques
mixed fermentation
