摘要
研究了龙眼酒的加工工艺及关键技术 ,采用正交试验法优选出最佳发酵条件。结果表明 ,最适控制条件为温度 2 1℃ ,接种量 0 .2 0g/L ,糖度 2 5 % ,柠檬酸添加量 6g/L ,偏重亚硫酸钾 0 .2 0g/L ,发酵时间 10d左右。
The processing and fermentation techniques of longan wine were studied in this paper, and the optimum fermenting technical condition were determined. The result showed that the optimum fermenting condition were: temperature 21℃,inoculation 0.2g/L,the Bx 28%, the accession of citric acid 5g/L, potassium metabisulphite 0.2g/L and time 10 days.
出处
《酿酒》
CAS
北大核心
2003年第2期93-94,共2页
Liquor Making
基金
广东省农业科技攻关项目 (2 0 0 1-攻关 -2 0 )资助
