| 冰杏酒发酵工艺条件的多因子研究 |
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| 引用本文： | 李春芳,刘春梅,王宏安. 冰杏酒发酵工艺条件的多因子研究[J]. 食品工程, 2014, 0(2): 36-38 |
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| 作者姓名： | 李春芳 刘春梅 王宏安 |
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| 作者单位： | 新疆库尔勒香梨股份有限公司,新疆库尔勒841000 |
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| 摘 要： | 主要介绍以新疆优质特色果品资源杏为原料,借鉴冰葡萄酒酿造工艺,采用人工冷冻技术酿制而成的冰杏酒的发酵工艺研究。通过单因素试验和正交试验,确定了冰杏酒发酵的最佳工艺条件为:发酵总糖浓度21%,发酵酸度7 g/L,接种量0.08%,发酵温度18℃。
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| 关 键 词： | 冰杏酒 发酵因子 主发酵 |
Multi-factor Studies on fermentation technology of ice apricot wine |
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| LI Chun-fang,LIU Chun-mei,WANG Hong-an. Multi-factor Studies on fermentation technology of ice apricot wine[J]. Food Engineering, 2014, 0(2): 36-38 |
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| Authors: | LI Chun-fang LIU Chun-mei WANG Hong-an |
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| Affiliation: | (Xinjiang Korla pear company Ltd., Xinjiang Korla 84100, China) |
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| Abstract: | Apricot, which is a characteristic fruit in Xinjiang, was used as the main raw materials to develop a fer-mented ice apricot wine by artificial refrigeration technology. The optimum technological parameters determined by single factor experiment and orthogonal test were as follows： fermentation total sugar was 21%, fermentation acidity was 7 g/L, inoculums was 0.18%, and temperature was 18 ℃. |
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| Keywords: | ice apricot wine fermentation factor main fermentation |
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