摘要
通过对猕猴桃发酵果酒的发酵工艺以及筛选的野生猕猴桃酵母菌种的发酵性能的研究,结果表明:被筛选的猕猴桃酵母菌株具有良好的发酵性能;在主发酵期间,酵母用量确定为7.0%～9.0%,发酵温度为27℃～30℃。
The fermentation technology of brewed kiwi fruit wine was studied.And it also was studied that growth characteristics of the yeast isolated from the natural fermented kiwi fruit.It was proved that the fermentation of the selection yeast strains was performance and in the main fermentation period,the amount of yeast identified was 7.0 %~9.0 % and fermentation temperature was 27 ℃~30 ℃.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期101-103,共3页
Food Research and Development
关键词
猕猴桃
果酒
发酵
kiwi fruit
fruit wine
fermentation
