摘要
利用经筛选的酵母菌在实验条件下发酵柑橘汁,通过观察酵母菌的生长情况、发酵时间和速率来评价发酵温度、发酵液pH值、SO2添加量、接种量、装液量等工艺参数对发酵的影响。结果表明,温度25℃、接种量10%、装液量为酿造设备容积的24%,为酿造柑橘果酒的最佳工艺参数。
Citrus juice was fermented by selected yeast under experimental conditions. The effects of fermentation temperature, fermentation pH values, the additions level of SO2, inoculating quantity and liquid filling quantity on fermentation results were evaluated by observing the growth of microzyme, fermenting time and fermenting rate. Finally, the optimum technical parameters were summed up as follows： fermentation temperature was at 25 ℃, inoculating quantity was 10 % and liquid filling quantity was 24 % of the volume of fermenter.
出处
《酿酒科技》
2011年第12期44-47,共4页
Liquor-Making Science & Technology
基金
湖北大学知行学院大学生创新课题项目资助
关键词
果酒
果胶酶
发酵
酵母菌
fruit wine
pectinase
fermentation
microzyme
