| 柠檬酒发酵菌种的筛选及工艺优化 |
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| 引用本文： | 何雪梅,牙保山,刘国明,吴翠琼,李杰民,唐雅园,李丽,盛金凤,郑凤锦,孙健. 柠檬酒发酵菌种的筛选及工艺优化[J]. 酿酒科技, 2019, 0(1): 48-51,64 |
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| 作者姓名： | 何雪梅 牙保山 刘国明 吴翠琼 李杰民 唐雅园 李丽 盛金凤 郑凤锦 孙健 |
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| 作者单位： | 广西壮族自治区农业科学院农产品加工研究所;广西果蔬贮藏与加工新技术重点实验室 |
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| 基金项目： | 广西农业科学院科技基本业务费团队项目(2018YT26);广西果蔬贮藏与加工新技术重点实验室培育基地(17-259-80);广西科技重大专项(桂科AA17204038);中共中央组织部万人计划项目(组厅字[2015]48号);八桂学者团队项目([2016]21) |
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| 摘 要： | 以北京青柠檬为原料进行发酵酿酒工艺研究。以发酵率和感官评分为评价指标,在单因素试验的基础上,设计3因素3水平的正交试验筛选柠檬酒发酵菌种、优化发酵工艺。结果表明,青柠檬果酒的最适宜发酵菌种为安琪RW,最佳发酵工艺为菌种添加量0.25%、可溶性固形物含量25%、pH值为2.9,柠檬果酒酒精度为13.2%vol。
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| 关 键 词： | 柠檬果酒 加工工艺 菌种筛选 |
Screening of a Yeast Strain for Lemon Wine Production and Optimization of Its Fermenting Conditions |
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| HE Xuemei,YA Baoshan,LIU Guoming,WU Cuiqiong,LI Jiemin,TANG Yayuan,LI Li,SHENG Jinfeng,ZHENG Fengjin,SUN Jian. Screening of a Yeast Strain for Lemon Wine Production and Optimization of Its Fermenting Conditions[J]. Liquor-making Science & Technology, 2019, 0(1): 48-51,64 |
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| Authors: | HE Xuemei YA Baoshan LIU Guoming WU Cuiqiong LI Jiemin TANG Yayuan LI Li SHENG Jinfeng ZHENG Fengjin SUN Jian |
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| Affiliation: | (Institute of Agro-products Processing Science & Technology,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007;Guangxi Key Lab of Fruits and Vegetables Storage and Processing Technology,Nanning,Guangxi 530007,China) |
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| Abstract: | HE Xuemei;YA Baoshan;LIU Guoming;WU Cuiqiong;LI Jiemin;TANG Yayuan;LI Li;SHENG Jinfeng;ZHENG Fengjin;SUN Jian(Institute of Agro-products Processing Science & Technology,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007;Guangxi Key Lab of Fruits and Vegetables Storage and Processing Technology,Nanning,Guangxi 530007,China) |
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| Keywords: | lemon wine processing technology yeast strains screening |
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