| 百香果醋生产工艺的研究 |
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| 引用本文： | 程谦伟,孟陆丽,裘文杰,黄永春,李文芳.百香果醋生产工艺的研究[J].中国酿造,2009(6). |
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| 作者姓名： | 程谦伟 孟陆丽 裘文杰 黄永春 李文芳 |
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| 作者单位： | 1. 广西工学院,生物与化学工程系,广西,柳州,545006
2. 益海(广汉)粮油饲料有限公司,广西,广汉,618300 |
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| 摘 要： | 对百香果醋研制中的酒精发酵、醋酸发酵过程进行了研究，确定酒精发酵的适宜条件为发酵时间48h，发酵温度32℃，接种量10％；醋酸发酵的最适条件为发酵温度32℃，接种量10％，发酵醪酒精含量6％vol。
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| 关 键 词： | 百香果醋 酒精发酵 醋酸发酵 |
Processing technology of passion fruit vinegar |
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| CHENG Qianwei,MENG Luli,QIU Wenjie,HUANG Yongchun,LI Wenfang.Processing technology of passion fruit vinegar[J].China Brewing,2009(6). |
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| Authors: | CHENG Qianwei MENG Luli QIU Wenjie HUANG Yongchun LI Wenfang |
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| Abstract: | The alcoholic and acetic fermentation of passionfruit vinegar was studied.The optimal alcoholic fermentation conditions were confirmed as fermentation time 48h, fermentation temperature 32℃ and inoculum 10%.The optimal acetic fermentation conditions were fermentation temperature 32℃, inovulum 10% and alcohol content 6%vol. |
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| Keywords: | passionfruit vinegar alcoholic fermentation acetic fermentation |
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