摘要
以库尔勒香梨为主要原料,经酵母菌接种发酵、蒸馏等工艺最终确定库尔勒香梨白兰地酒的酿造工艺条件。库尔勒香梨白兰地酒的发酵条件为初始糖度26%,发酵温度24℃,酵母菌接种量3%,自然p H值。发酵后的库尔勒香梨白兰地酒经离心分离、壶式蒸馏以及人工催陈,在贮藏过程中添加0.16%橡木片,于50℃下贮藏7 d,然后在-18℃条件下保持3-4 d,交替变温处理。
This paper studies the fermentation and distillation process of korla pear-brandy. The optimum fermentation conditions are as follow： 26% of the initial sugar containing volume, 24 ℃ fermentation temperature, 3% of inoculated amount and natural p H. Fermented kola pear-brandy with centrifugal separation and pot distill. The optimum aging conditions are as follow：0.16% oak chips,at 50 ℃ storage for 7 d,under-18 ℃ to maintain 3-4 d,alternate hot and cold caloric test.
出处
《农产品加工（下）》
2016年第10期51-53,共3页
Farm Products Processing
基金
石河子大学重大科技攻关项目(gxjs2013-zdgg01-04)
