摘要
试验以浓缩苹果汁为原料,分别采用酵母1450、醋酸菌株AM2进行酒精发酵及醋酸发酵,对醋酸发酵进行不同酒精度及不同糖度影响实验。结果认为,较高的酒精度和糖度对醋酸发酵有抑制作用,在酒精度3%,糖度7.5%的条件下进行醋酸发酵,可制得风味理想的原汁苹果醋酸发酵饮料。
This article studies the acetic acid fermentation by Shaking Culture of Acetobacteria AM 2 in alcohol fermented apple juice by wine yeast 1450.The hig h content of alcohol and sug ar restrained fermentation.The cider containing5%alcohol fermented apple vineg ar.The cider containing3%alcohol and7.5%sug ar produced a satisfactor apple vineg ar drink.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第7期48-50,共3页
Science and Technology of Food Industry
