摘要
以新疆库尔勒香梨为原料研究香梨果酒的酿造工艺,考察不同发酵温度、起始糖浓度和不同pH对果酒质量的影响。经过实验得梨果汁发酵的最佳工艺条件是温度24℃,初始糖度17%,pH4.7。发酵时间共28d左右。
Using Xinjiang Korla pear as raw materials,the brewing technology of pear wine was studied and the effect of fermentation temperature,initial sugar concentration and pH on the product quality were discussed. The results indicated that the fermentation best technological conditions were. temperature 24℃, initial sugar 17%, pH4.7. The fermentation time was about altogether 28d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期148-149,152,共3页
Science and Technology of Food Industry
基金
自治区科技攻关(含重大专项)和重点项目(200731136)
关键词
库尔勒香梨
梨酒
酿造
Korla pear
pear fruit wine
brewing
