摘要
本文使用新鲜宝珠梨为主要原料,添加新鲜蓝莓汁,利用酵母酿造果洒,选取加入酵母量、发酵时间、初始pH、发酵温度等影响果酒品质的4个关键因子,分别以感官评分、酒精度和残糖量等3个质量指标,应用L9(34)交试验设计优化了苹果酒发酵工艺条件,得到以下结论:100g梨加水50mL粉碎过滤,滤液加入酵母量为8%,初始pH=7,控制温度为28℃,最终酿造出品质优良,酒液透亮,且具有浓郁香味的果酒,为优质果酒的研究和开发提供了理论依据。
Fresh Sarah Pear and Blueberries were used as the main raw material to ferment wine with yeast.The key factors influencing the quality of cider such as inoculation quantity,initial pH and fermentation temperature were explored,through monitoring sensory quality,alcohol concentration,residual sugar of cider during and after the fermentation.The optimal conditions of cider fermentation were investigation by L9（34） orthogonal design.The conclusion could be summarized as follows： 100g of pears adding water 50mL were fermented with 8% yeast at 28℃ and the initial pH was 7.The significance inspection showed that the results were good,which could offer certain theoretical foundation for the fermentation of high quality cider.
出处
《食品与发酵科技》
CAS
2011年第6期73-75,83,共4页
Food and Fermentation Science & Technology
关键词
果酒
梨
蓝莓
发酵条件
优化
cider
Sarah Pear
Blueberries
fermentation technique
optimization
