摘要
研究了在香梨白兰地发酵中采取不同性状的香梨原料及破碎方式、不同调糖浓度及调SO2浓度、在不同的调酸时间和温度等各发酵条件对香梨白兰地风味的影响,并依此酿造工艺,对所用酿酒干酵母与自选酵母进行了扩大发酵比较。
The effects on the brewing technology of Korla pear brandy with special flavor and high quality by using different stateof Korla pear as raw material, through mashing、ingredient adjusting and fermenting at different tempture by using dry yeastswere studied. Compared with the dry wine yeast, a 10L-scale fermentation in Kuerle pear brandy was performed by usingscreened yeast according to the brewing technology.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第3期121-126,共6页
Food Science
