| 雪莲果-西番莲复合果酒双酵母发酵工艺的研究 |
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| 引用本文： | 潘嫣丽,黄友琴,黄夏,覃海元,姜元欣.雪莲果-西番莲复合果酒双酵母发酵工艺的研究[J].中国酿造,2011(8). |
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| 作者姓名： | 潘嫣丽 黄友琴 黄夏 覃海元 姜元欣 |
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| 作者单位： | 广西农业职业技术学院食品工程系,广西南宁,530007 |
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| 摘 要： | 以雪莲果和西番莲果为原料,研究了双酵母组合、酵母接种量、亚硫酸氢钠用量、pH值、初始加糖量对雪莲果-西番莲复合果酒残糖、酒精度和感官品质的影响.结果表明,白梨酵母-活性干酵母组合较理想；影响雪莲果西番莲复合果酒发酵残糖、酒精度和感官品质的主要因素为酵母接种量、亚硫酸氢钠用量、pH值、初始加糖量,最佳发酵条件为酵母接种量15×104个/mL、亚硫酸氢钠用量为0.006％、pH值为4.0、初始加糖量25％.
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| 关 键 词： | 雪莲果 西番莲 复合果酒 双酵母 |
Fermentation of yacon-passionflower mixed wine with double yeast strains |
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| PAN Yanli,HUANG Youqin,HUANG Xia,QIN Haiyuan,JIANG Yuanxin.Fermentation of yacon-passionflower mixed wine with double yeast strains[J].China Brewing,2011(8). |
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| Authors: | PAN Yanli HUANG Youqin HUANG Xia QIN Haiyuan JIANG Yuanxin |
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| Affiliation: | PAN Yanli,HUANG Youqin,HUANG Xia,QIN Haiyuan,JIANG Yuanxin(Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning 530007,China) |
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| Abstract: | Using yacon and passionflower as raw materials,effect of double yeast combination,yeast inoculum,addition of sodium bisulfite,pH and the initial sugar content on sugar residue,alcohol content and sensory quality of yacon-passionflower mixed wine are studied.The results showed that the ideal combination was white pear yeast and active dry yeast.Main factors that influence sugar residue,alcohol content and sensory quality are yeast inoculum,addition of sodium bisulfite,pH value and initial sugar content.The o... |
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| Keywords: | yacon passionflower mixed wine double yeast |
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