摘要
以西瓜皮和白砂糖为主要原料,经酵母菌发酵后制成西瓜皮果酒。通过单因素实验确定了酒精发酵过程中较适宜的糖度为18%～22%,最佳酒精发酵时间为6 h,酵母用量为3%,pH值为3.0～5.0。正交实验确定酒精发酵的最佳工艺组合为:糖度为22%,酵母菌用量为3%,pH值为4。
Watermelon peel and sugar were used as main raw materials to produce watermelon peel fruit wine by yeast fermentation. The suitable technical parameters were determined by single factor experiments as follows： 18 %-22 % sugar content, 6 h alcoholic fermentation time, 3% yeast use level and pH value between 3.0-5.0. The optimum technical parameters were summed up as follows by orthogonal experiments： sugar content was 22 %, the use level of yeast was 3 % and pH value was 4.
出处
《酿酒科技》
2011年第12期88-90,共3页
Liquor-Making Science & Technology
关键词
果酒
西瓜皮果酒
工艺流程
酒精发酵
正交实验
fruit wine
watermelon peel wine
technical process
alcoholic fermentation
orthogonal experiment
