| 蜂蜜酒发酵技术研究 |
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| 引用本文： | 章芒芒,陆筑凤,吕岚棋,杨帆.蜂蜜酒发酵技术研究[J].酿酒科技,2012(4):95-97. |
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| 作者姓名： | 章芒芒 陆筑凤 吕岚棋 杨帆 |
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| 作者单位： | 1. 嘉兴学院南湖学院生化系,浙江嘉兴,314001
2. 嘉兴学院生物与化学工程学院．浙江嘉兴314001 |
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| 基金项目： | 嘉兴学院南湖学院大学生研究训练(SRK)计划，金樱子等浙西南特色资源加工技术研发与产业化示范 |
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| 摘 要： | 以纯油菜花蜜为原料发酵制备蜂蜜酒，最适发酵菌种为安琪黄酒酵母。通过单因素和正交试验研究，得出主发酵最适条件：温度20℃、尿素添加量0．3％、磷酸铵O．1％、pH值3．9、起始糖度30Brix、酵母接种量0．3％、发酵周期为20d。以该工艺条件生产的蜂蜜酒自然澄清、酒香浓郁、余味幽长、酒色纯正、风味好。
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| 关 键 词： | 油菜花蜜 发酵技术 蜂蜜酒 |
Study on the Fermentation Techniques of Honey Wine |
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| ZHANG Mangmang,LU Zhufeng,LV Lanqi and YANG Fan.Study on the Fermentation Techniques of Honey Wine[J].Liquor-making Science & Technology,2012(4):95-97. |
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| Authors: | ZHANG Mangmang LU Zhufeng LV Lanqi and YANG Fan |
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| Affiliation: | 1(1.Biochemistry Department of Nanhu College,Jiaxing College,Jiaxing,Zhejiang 314001;2.Biological and Chemical Engineering College,Jiaxing College,Jiaxing,Zhejiang 314001,China) |
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| Abstract: | Pure cole flowers honey was used as raw materials to produce fermented honey wine.The most suitable yeast for the fermentation is Angel yellow rice wine yeast.Through single factor experiment and orthogonal experiments,the optimum chief fermentation conditions were summed up as follows:fermentation temperature was at 20 ℃,the addition level of urea was 0.3 %,the addition level of ammonium tertiary phosphate was 0.1 %,yeast inoculating amount was 0.3 %,pH was 3.9,initial sugar degree was 30Brix and the fermentation time was 20 day.Under the above conditions,the produced honey wine was clear and had pure wine color,delicious taste and mellow aroma. |
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| Keywords: | cole flowers honey fermentation techniques honey wine |
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