| 柑橘果酒发酵特性参数消长规律研究 |
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| 引用本文： | 邵伟,李甜甜,仇敏,唐明. 柑橘果酒发酵特性参数消长规律研究[J]. 酿酒科技, 2006, 0(8): 94-96 |
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| 作者姓名： | 邵伟 李甜甜 仇敏 唐明 |
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| 作者单位： | 三峡大学化学与生命科学学院,湖北,宜昌,443001;三峡大学化学与生命科学学院,湖北,宜昌,443001;三峡大学化学与生命科学学院,湖北,宜昌,443001;三峡大学化学与生命科学学院,湖北,宜昌,443001 |
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| 摘 要： | 以柑橘为原料，通过对去皮果汁和带皮果汁发酵参数的对比分析，得出其消长规律。实验表明，果酒干酵母能利用去皮果汁和带皮果汁发酵，发酵力强，而用去皮果汁所酿制出的果酒在风味、口感、品质等方面要优于带皮果汁所酿制出的果酒。
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| 关 键 词： | 果酒 柑橘 发酵 |
| 文章编号： | 1001-9286(2006)08-0094-03 |
| 收稿时间： | 2006-04-28 |
| 修稿时间： | 2006-04-28 |
Study on the Change Rules of Characteristic Fermenting Parameters of Citrus Fruit Wine |
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| SHAO Wei,LI Tian-tian,QIU Min,TANG Ming. Study on the Change Rules of Characteristic Fermenting Parameters of Citrus Fruit Wine[J]. Liquor-making Science & Technology, 2006, 0(8): 94-96 |
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| Authors: | SHAO Wei LI Tian-tian QIU Min TANG Ming |
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| Affiliation: | College of Chemistry and Life Science of Three Gorges University, Yichang, Hubei 443001, China |
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| Abstract: | Through the comparison and the analysis of the fermenting parameters of the unpeeled fruit juice and the peeled fruit juice, the change rules were revealed. Besides, the experiments suggested that dry yeast could be used for the fermentation of both the peeled fruit juice and the unpeeled fruit juice, and the fermentation power was strong. However, the fruit wine produced by peeled fruit juice had better quality and taste than that by tmpeeled fruit juice. |
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| Keywords: | citrus fruit wine citrus fermentation |
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