摘要
以高橙为原料,采用常温(31.0￣32.5℃)全果发酵技术,对自主开发的活性干酵母的发酵特性进行了初步研究。结果表明,本试验采用的活性干酵母对剥皮后的高橙发酵液均具较好的适应性,其起发酵速度快,发酵平稳,酿制出的果酒质量好。
The preliminary report about fermentation performance of active dry yeast developed by ourselves was conducted by complete-fruit fermentation technique under normal temperature （31.0-32.5℃ ）with Gaocheng as raw materials. The resuhs suggest that the active dry yeast used in the test has good adaptation to fermentation liquids of peeling Gaocheng with rapid and stable fermentation. The produced wine has good quality.
出处
《酿酒》
CAS
2006年第5期102-103,共2页
Liquor Making
基金
台州市重点科技项目"水果深加工新技术研究及系列果酒的开发"(044302)
关键词
高橙
活性干酵母
发酵
Gaocheng
active dry yeast
fermentation
