摘要
对以无核桔为原料生产桔子酒的可行性进行了研究。探讨了温度、时间、接种量等因素对酒体品质及风味的影响，并通过感官评定得出桔子酒的最佳生产工艺。结果表明：采用压榨取汁，主酵温度 23℃、酵母接种量 2× 106cfu/mL、主酵时间 5d、后酵温度 10℃、时间为 21d，所酿制的桔子酒果香浓郁、风味独特。
A new technique was studied by using fresh orange without seeds to produce a dry wine.The effects of temperature,times and yeast amount on the quality of the wine was discussed.The result showed that by orange juice manually extracted,fermentation temperature 23℃ ,inoculated by yeast 2× 106 cfu/mL,main fermentation period 5 days,post－ fermentation temperature 10℃ ,21 days,and aging for no less than 3 months,it can acquire desirable flavor and aroma orange wine.
出处
《食品科技》
CAS
北大核心
2000年第6期45-46,37,共3页
Food Science and Technology
基金
浙江省省长基金资助项目!(1998- 2000)
