| 柑桔果酒2种发酵方法的比较研究 |
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| 引用本文： | 张卫国,陈掌权. 柑桔果酒2种发酵方法的比较研究[J]. 中国酿造, 2006, 0(7): 55-58 |
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| 作者姓名： | 张卫国 陈掌权 |
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| 作者单位： | 韶关大学,英东生物工程学院,广东,韶关,512005 |
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| 摘 要： | 研究了固定化细胞发酵柑桔果酒的方法，与游离细胞发酵法比较，固定化细胞发酵具有残糖含量少，橘红酒色较深的优点。在发酵过程中，控制适当的温度，添加适当浓度的SO2对柑桔果酒生产过程中抑制杂菌生长有利。
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| 关 键 词： | 柑桔 果酒 发酵 |
| 文章编号： | 0254-5071(2006)07-0055-04 |
| 修稿时间： | 2006-02-27 |
Comparative research on two fermentation methods of orange wine |
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| ZHANG Wei-guo,CHEN Zhang-quan. Comparative research on two fermentation methods of orange wine[J]. China Brewing, 2006, 0(7): 55-58 |
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| Authors: | ZHANG Wei-guo CHEN Zhang-quan |
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| Abstract: | Orange wine fermented both by immobilized cells and by free cells was compared in the paper.Fermentation by immobilized cells reduced residue sugar,and the product had deep orange red color.Appropriate temperature control and concentration of sulfur dioxide could restrain spoilage bacteria during fermentation. |
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| Keywords: | orange fruit wine fermentation |
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