摘要
以南果梨为主要材料,采用两种活性干酵母酿造南果梨酒,并对发酵能力和酒精发酵的最佳工艺条件进行了研究。正交试验总结表明,其最佳工艺条件为:主发酵温度26℃,调整后总糖度为16%,菌种添加量0.05%,发酵时间为2d。
Nanguo pear was used as the main raw materials to produce Nanguo pear fruit wine （fermented by two kinds of active dry yeast）. The fermenting performance and the optimum fermentation conditions were investigated. The optimum technical conditions were summed up as follows by orthogonal experiments： chief fermentation temperature at 26 ℃ ,the initial sugar content as 16 %, inoculation of 0.05 % yeast, and 2 d fermentation.
出处
《酿酒科技》
北大核心
2007年第11期79-80,83,共3页
Liquor-Making Science & Technology
关键词
果酒
南果梨
发酵工艺条件
fruit wine
Nanguo pear
fermentation conditions
