摘要
以奉化水蜜桃为原料,开展干白水蜜桃酒发酵工艺研究,结果表明:酵母D发酵液澄清,发酵速度快,口感较好;发酵方式选择澄清液直接发酵;发酵温度以T2为最佳,发酵液的发酵速度比较缓和,在10d左右能达到酒精度12%的要求,同时酒香和口感良好。
Fenghua peach as raw materials, to carry out dry white peach wine fermentation studies, results showed that the D of yeast fermentation broth clarification, fermentation speed, taste better; fermentation choice Cheng Qingye direct fermentation; fermentation temperature to T2 is the best , the fermentation broth more relaxed pace, in about 10 days to achieve the requirements of 12 % alcohol, while wine and taste good.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期98-100,共3页
Food Research and Development
基金
宁波市农科教项目(2007NK32)
关键词
干白水蜜桃酒
发酵
酵母筛选
工艺研究
dry white peach wine
yeast
fermentation
screening process
