| 蜂蜜红曲酒的研制 |
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| 引用本文： | 赵江,康慧玲. 蜂蜜红曲酒的研制[J]. 酿酒科技, 2003, 0(3): 101-102 |
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| 作者姓名： | 赵江 康慧玲 |
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| 作者单位： | 天津科技大学食品科学与生物工程学院,天津,300222;天津科技大学食品科学与生物工程学院,天津,300222 |
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| 摘 要： | 以蜂蜜为原料，采用红曲、酵母生产蜂蜜红曲酒，结果表明，高温处理不利于酒精的生成，但风味较好；葡萄酒酵母适于蜂蜜酿酒；混合酵母优于单一酵母；添加无机营养盐有利于改善酒的风味；各影响因子对蜂蜜酒的影响次序为：柠檬酸＞二氧化硫＞硫酸铵＞磷酸氢二钾。(孙悟)
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| 关 键 词： | 蜂蜜 红曲酒 葡萄酒活性干酵母 |
| 文章编号： | 1001-9286(2003)03-0101-02 |
| 修稿时间： | 2003-02-24 |
Development of Honey Red Starter Wine |
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| ZHAO Jiang and KANG Hui-ling. Development of Honey Red Starter Wine[J]. Liquor-making Science & Technology, 2003, 0(3): 101-102 |
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| Authors: | ZHAO Jiang and KANG Hui-ling |
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| Abstract: | Honey c oupled with red starter and yeast was used as raw materials to produce honey red starter wine.Test results indicat-ed that high temperature treatment was unf avorable to the form of alcohol but led to better flavor and taste,grape wine yeast was suitable for wine-making by honey;application of mixed strains was b etter than application of single strain,addition of organic nutri-tive salts c ould improve wine taste,and the sequence of influencing factors of honey wine w as citric acid>SO 2 >(NH 4 ) 2 SO 4 >K 2 HPO 4 .(Tran.by YUE Yang) |
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| Keywords: | honey red starter wine wine active dry yeast |
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