| 雪莲果果酒加工技术研究 |
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| 引用本文： | 蒲海燕.雪莲果果酒加工技术研究[J].饮料工业,2011,14(5):32-34. |
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| 作者姓名： | 蒲海燕 |
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| 作者单位： | 广西工商职业技术学院,广西南宁,530003 |
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| 基金项目： | 广西教育厅科研项目(200809MS139):雪莲果系列产品的研制与开发 |
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| 摘 要： | 以雪莲果为主要原料,研究雪莲果果酒的加工技术,通过试验确定最佳工艺参数为:初始糖度20%、pH4.0、主发酵温度22℃、主发酵时间8d、接种量10%、后发酵温度15℃、后发酵时间30～40d。
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| 关 键 词： | 雪莲果 果酒 发酵 |
Study on processing technology of Smallanthus Sonchifolius fruit wine |
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| PU Hai-yan.Study on processing technology of Smallanthus Sonchifolius fruit wine[J].Beverage Industry,2011,14(5):32-34. |
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| Authors: | PU Hai-yan |
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| Affiliation: | PU Hai-yan(Guangxi Vocational College of Technology and Business,Nanning 530003,Guangxi,China) |
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| Abstract: | The processing technology of fruit wine made from Smallanthus Sonchifolius as the main raw material was studied,and through experiments,the optimum technological parameters were determined as follows：initial sugar content 20%,pH 4.0,primary fermentation temperature 22℃,primary fermentation time 8 d,inoculum 10%,secondary fermentation temperature 15℃,and secondary fermentation time 30 ～ 40 d. |
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| Keywords: | Smallanthus Sonchifolius fruit wine fermentation |
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