| 无花果酒酿造工艺的研究 |
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| 引用本文： | 朱定和,钟瑞敏,刘健南.无花果酒酿造工艺的研究[J].食品科技,2003(7):88-90. |
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| 作者姓名： | 朱定和 钟瑞敏 刘健南 |
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| 作者单位： | 韶关学院英东生物工程学院,韶关,512005 |
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| 基金项目： | 韶关市重点科技计划项目。 |
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| 摘 要： | 介绍了无花果酒的生产工艺及操作要点,并对发酵中重要工艺参数进行研究。结果表明:在无花果酒发酵前,无花果浆用白砂糖调整可溶性固形物为24%,且不用添加亚硫酸盐;葡萄酒酵母的添加量为0.3%,经发酵调配,可得到醇香浓郁、酒体协调,极具营养保健价值的无花果酒。
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| 关 键 词： | 无花果 果酒 酿造工艺 |
| 文章编号： | 1005-9989(2003)07-0088-03 |
| 修稿时间： | 2003年2月28日 |
Study on brewing process of the fig fruit wine |
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| ZHU Ding-he,ZHONG Rui-min,LIU Jian-nan.Study on brewing process of the fig fruit wine[J].Food Science and Technology,2003(7):88-90. |
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| Authors: | ZHU Ding-he ZHONG Rui-min LIU Jian-nan |
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| Abstract: | The processing technology and the critical operations of the fig fruit wine were described, and the key process parameter during processing was studied. It showed that when total concentration of soluble solids of fig plasm was adjusted to 24% with sugar before fermenting, without sulfite, then adding 0.3% of grape wine yeast, the fig fruit wine with special flavor and high quality could be obtained by fermentation and ingredient adjustion. |
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| Keywords: | fig fruit wine brewing process |
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