| 不同发酵条件对草莓果酒品质的影响 |
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| 引用本文： | 遆卫国,邓清仙. 不同发酵条件对草莓果酒品质的影响[J]. 食品研究与开发, 2011, 32(9): 109-112 |
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| 作者姓名： | 遆卫国 邓清仙 |
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| 作者单位： | 1. 山西师范大学生命科学学院,山西临汾,041004
2. 山西师范大学后勤管理处,山西临汾,041004 |
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| 摘 要： | 以新鲜草莓为原料,将草莓经过预处理之后,用果胶酶酶解提取草莓汁,然后将草莓汁的糖浓度调到18%,对其进行发酵酿酒。通过单因素试验研究主发酵温度、酿酒酵母添加量、偏重亚硫酸钾添加量对草莓果酒品质的影响,在此基础上通过正交试验确定了草莓果酒的最佳加工工艺参数。试验结果表明:发酵温度、酵母添加量和偏重亚硫酸钾添加量都能影响果酒的感官品质,其中发酵温度的影响最为显著。通过正交试验可知,在草莓汁中添加0.06%酿酒酵母0,.004%偏重亚硫酸钾,在温度为20℃的条件下发酵7d可得到果香浓郁、色泽金黄、澄清透明的草莓果酒。
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| 关 键 词： | 草莓 草莓果酒 发酵工艺 |
Effect of Different Fermentation Factors on the Quality of Strawberry Wine |
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| TI Wei-guo,DENG Qing-xian. Effect of Different Fermentation Factors on the Quality of Strawberry Wine[J]. Food Research and Developent, 2011, 32(9): 109-112 |
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| Authors: | TI Wei-guo DENG Qing-xian |
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| Affiliation: | TI Wei-guo1,DENG Qing-xian2(1.Life Sciences college,Shanxi Normal University,Linfen 041004,Shanxi,China,2.Logistics Management Office,China) |
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| Abstract: | Fresh strawberries as the raw materials were pretrested and extracted by enzymolysis with pectinase.Alcoholic fermentation was beginning when the concentration of the sugar was 18 %.The experiment have studied the effect of different fermentation factors on the quality of strawberry wine,which included the amount of yeast and emphasis on sub-potassium,fermentation temperature.Then the optimal parameters of processing technology of strawberry wine were determined through orthogonal experiment on the basis of... |
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| Keywords: | strawberry strawberry wine fgermentation process |
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