摘要
研究苹果汁、梨汁、葡萄汁、柑橘汁发酵过程中糖度和酒精度的变化和影响因素。结果表明,原料不同,发酵温度不同,糖度下降速率、发酵过程最高酒度值存在一定差异,pH值、原料质量也会影响果酒质量及出酒率。
The change in sugar content and alcoholicity and the influencing factors during the fermentation process of apple juice, pear juice, grape juice; citrus juice were studied. The results showed that there was significant difference in sugar content declining rate and the highest alcoholicity for different raw materials and different fermentation temperature, and pH value and raw materials quality would also influence fruit wine quality and wine yield.
出处
《酿酒科技》
2010年第2期35-36,39,共3页
Liquor-Making Science & Technology
基金
武汉软件工程职业学院2007年度科研课题
武软工职科[2007]1号
编号:WRGK2007004
关键词
果酒
苹果
梨
葡萄
柑橘
发酵工艺
fruit wine
apple
pear
grape
citrus
fermentation techniques
