摘要
以雪莲果、芦荟两种汁液为主要原料,生产复合果酒。试验采用对比、正交试验,筛选出一组最佳的混合汁配方。分别选用两种不同的葡萄酒高活性干酵母菌种,三种不同的接种量,在25℃的温度下进行发酵,筛选出一组最佳的混合发酵酒。实验结果表明,接种0.08%的安琪酵母2号葡萄酒高活性干酵母发酵的果酒,营养丰富,色香味俱佳。
Making the composites ratafia, depend on mainly raw material Yacon and aloe, Choose the best formula of mix juice according to use the ways of compare and orthogonal in this experiment. Choosing the bestgroup of mix fermented alcohol which putting two different kinds of grape wine high activeness dry yeast strainsand three different inoculums that we chose below the 25 degree Celsius to fermentation. The result of this experiment showing that the ratafia which is vaccinating by 0.08%＇s the NO.2 Angel yeast high activenrss dry yeast strains has richer nu tritional and completely color fragrance.
出处
《酿酒》
CAS
2008年第1期78-81,共4页
Liquor Making
关键词
雪莲果
芦荟
混合
发酵酒
Yacom, aloe, mix, fermented wine
