| 哈密瓜酒酿造工艺及澄清条件的探讨 |
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| 引用本文： | 傅力,李启丰,司路,何江成.哈密瓜酒酿造工艺及澄清条件的探讨[J].酿酒,2004,31(5):62-64. |
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| 作者姓名： | 傅力 李启丰 司路 何江成 |
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| 作者单位： | 1. 新疆农业大学食品科学学院,乌鲁木齐,830052
2. 新疆克拉玛依市农业开发区,新疆,克拉玛依,834000 |
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| 摘 要： | 通过对31株酵母菌发酵后的哈密瓜酒的感官评价,从中筛选出适合酿制哈密瓜酒的优良酵母,同时对发酵工艺和不同澄清剂对哈密瓜酒澄清效果进行了研究.结果表明:ZTM和2×5是酿造哈密瓜酒的优良酵母,在100mL哈密瓜酒中加入1%热琼脂液11mL,酒的澄清效果最好.
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| 关 键 词： | 哈密瓜酒 酿造工艺 澄清 |
| 文章编号： | 1002-8110(2004)05-0062-03 |
| 修稿时间： | 2004年4月6日 |
Studies on Technology of Melon Wine Fermentation and Conditions of its Clarification |
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| FU Li,LI Qi-feng,SI Lu,HE Jiang-cheng.Studies on Technology of Melon Wine Fermentation and Conditions of its Clarification[J].Liquor Making,2004,31(5):62-64. |
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| Authors: | FU Li LI Qi-feng SI Lu HE Jiang-cheng |
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| Affiliation: | FU Li~1,LI Qi-feng1,SI Lu~1,HE Jiang-cheng~2 |
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| Abstract: | Good yeast strains fitting for melon wine were selected by sensory test of fermented melon juice , They were fermented by 31 strains yeasts. Brewing technology and clarification effects of different clarificants were studied. The results shows that ZYM and 2X5 are good strains for good melon wine .Agar solution is best for clarification, its optimal volume is 11mL of 1% agar solution in 100mL melon wine. |
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| Keywords: | melon wine fermentation technology clarification |
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