| 苹果酒高级醇生成控制的研究 |
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| 引用本文： | 于涛,杨婷婷,杨林,王燕.苹果酒高级醇生成控制的研究[J].中国酿造,2012,31(3):58-62. |
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| 作者姓名： | 于涛 杨婷婷 杨林 王燕 |
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| 作者单位： | 1. 山东轻工业学院 食品与生物工程学院,山东济南,250353
2. Beloit College, Beloit, USA |
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| 基金项目： | 国家十二五研究室课题苹果产业技术体系项目资助(CARS-28) |
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| 摘 要： | 通过单因素试验和响应面分析,研究了接种量、（NH4）2HPO4添加量、发酵温度、果汁糖度及初始pH值等因素对高级醇生成的影响。研究发现,接种量、（NH4）2HPO4添加量、初始pH值是高级醇生成的主要影响因素;高级醇生成量最低的发酵条件为：接种量9.3%、（NH4）2HPO4添加量155mg/L、初始pH值3.3、初始糖度16g/100mL、发酵温度18℃。
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| 关 键 词： | 苹果酒 分光光度法 高级醇 |
Control of higher alcohol formation during cider fermentation |
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| YU Tao
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YANG Tingting
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YANG Lin
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WANG Yan.Control of higher alcohol formation during cider fermentation[J].China Brewing,2012,31(3):58-62. |
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| Authors: | YU Tao YANG Tingting YANG Lin WANG Yan |
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| Affiliation: | 1(1.College of Food and Bioengineering,Shandong polytechnic university,Jinan 250253,China;2 Beloit College,Beloit,USA) |
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| Abstract: | The influences of inoculum,(NH4)2HPO4,fermentation temperature,pH value and sugar content of apple juice on the higher alcohol formation during cider fermentation were studied by signal-factor experiment and Box-Behnken experiment.The results showed that inoculum,(NH4)2HPO4 and pH value were the significant factors.The optimum conditions were as followed: inoculum 9.3%,(NH4)2HPO4 155mg/L,pH value of apple juice 3.0,sugar 16g/100mL and fermentation temperature 18℃. |
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| Keywords: | cider spectrophotometry higher alcohol |
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