摘要
研究了以敞口山楂为原料,通过对三株不同酵母的发酵试验,结果表明:从自然发酵山楂中分离得到的山楂一号酵母,在发酵速度、酒精产量、残糖量、口感等方面占优。以此菌株作为生产用菌,对山楂干红生产工艺进行优化研究,山楂干红酒发酵的最佳工艺为发酵温度为25℃、SO2添加量80 mg/L、接种量10%、pH为3.5。
Investigate the fermentation experiments of three different strains of yeast by using Changkou hawthorn as the raw material. The results showed that the No. 1 hawthorn yeast extracted from naturally fermented hawthorn had the best results in terms of the fermentation rate, ethanol production, residual sugar, taste, etc. With this strain as the production yeast, the fermentation process of making hawthorn dry red wine and found the following optimized conditions were： the fermentation temperature 25℃（2, the additive SO2 80 mg/L, the inoculum 10%, the oH 3.5.
出处
《食品工业》
北大核心
2012年第4期21-23,共3页
The Food Industry
关键词
山楂
干红
生产工艺
研究
dry red wine
production process
study
