摘要
对蜂蜜酒发酵条件进行优化研究,并通过正交试验确定了最佳的发酵条件:氮源用量为2.0g/L;营养盐0.30 g/L;发酵pH4.5。所得蜂蜜酒酒体丰满,甜酸适口,绵柔爽顺,醇厚协调,具有独特的风格。经理化分析该酒的酒精度最高为13.57%(体积分数)。
The fermentation conditions were studied. Through the optimum fermentation conditions were determined as follows ：the amount o harmonious, the mead had unique styl f nitrogen,2.0 g/L;nutrient salt 0.30 g/L e. The results of analysis illustrated that the ;pH,4.5. Being mellow,mild, alcohol degree was 13.57 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第4期47-49,共3页
Food Research and Development
关键词
蜂蜜酒
发酵条件
酒精
honey mead
fermentation conditions
alcohol
