摘要
对五味子酒酿造过程中添加饴糖的发酵工艺进行了初步研究。通过对调酸剂的选择和饴糖生产工艺的优化得出:最优工艺参数:接种量5%,温度27℃,pH值4.5,发酵时间为9d。发酵后冷冻处理对澄清及陈酿效果显著,利用饴糖发酵出的五味子酒具有良好的口感和柔和的果香。
The Schisandra wine fermented with maltose was studied. Through optimizing the process of maltose production and the traditonal vinfi- cation technique, the the optimum conditions were obtained as follows： inoculum concentration 5%, temperature 27 ℃, pH 4.5, fermentation time 9 d. The freezing treatment posed a potent effectiveness which was used in the clarification and aging. The wine fermented with maltose has good taste and soft fruity.
出处
《中国酿造》
CAS
北大核心
2009年第9期121-123,共3页
China Brewing
关键词
五味子
饴糖
酿造
质量评定
Schisandra
maltose
fermentation
brewing
quality assessment
