| 甜苹果酒的发酵工艺优化 |
| |
| 引用本文： | 陈添慧,康旭. 甜苹果酒的发酵工艺优化[J]. 酿酒, 2011, 38(1): 50-51 |
| |
| 作者姓名： | 陈添慧 康旭 |
| |
| 作者单位： | 湖北工业大学生物工程学院,发酵工程省部共建教育部重点实验室,湖北,武汉,430068 |
| |
| 基金项目： | 2009年湖北工业大学大学生科研基金项目“甜苹果酒的酿造”研究项目 |
| |
| 摘 要： | 发酵工艺对苹果酒品质有重要影响.以感官质量为评价指标,以发酵温度、糖度、酸度、接种量为试验因素,进行四因素三水平正交试验,对甜苹果酒主发酵工艺进行优化.甜苹果酒主发酵的最佳工艺条件是:发酵醪调至糖度20°Bx、酸度(按苹果酸计)6g/L,按接种量为0.25g/L接入酵母,在18℃温度下发酵7d,前1～2d对发酵醪进行通...
|
| 关 键 词： | 甜苹果酒 正交试验 主发酵 优化 |
Optimization of Fermentation Process of Sweet Cider |
| |
| CHEN Tian-hui,KANG Xu. Optimization of Fermentation Process of Sweet Cider[J]. Liquor Making, 2011, 38(1): 50-51 |
| |
| Authors: | CHEN Tian-hui KANG Xu |
| |
| Affiliation: | CHEN Tian-hui,KANG Xu(College of Bioengineering,Hubei University of Technology,Key Laboratory of Fermentation Engineering,Ministry of Education,Wuhan 430068,China) |
| |
| Abstract: | Fermentation process have a major impact on the quality of cider.The sensory evaluation of the quality indicators to fermentation temperature,sugar content,acidity,inoculation of test factors,the four factors and three levels of orthogonal test,the primary fermentation of sweet cider optimization.Main fermentation of sweet cider the optimum conditions are：fermented sugar transferred to 20°Be,acidity（as malic acid calculated） 6g /L,by inoculation of 0.25g/L access to yeast,the fermentation temperature at 18℃ 7d,the former 1 ~ 2d mash the ventilation of oxygen,from sensory quality sweet cider. |
| |
| Keywords: | Sweet cider orthogonal experiment the main fermentation optimization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
