摘要
为了推动莲雾加工业的发展,研究了莲雾果酒的发酵工艺。母接种量0.6g/L,初始pH值3.5,发酵温度21~25℃,发酵时间14d。通过考察多个因素对发酵效果的影响,确定最佳工艺为:酵试制的莲雾果酒浅黄色,澄清透明,有一定的莲雾果香和酒香,爽口,风格独特。
In order to promote the development of the Syzygium samarangense processing industry, Syzygium samarangense wine fermentation process was researched. By examining a number of factors affect the fermentation effect, the best fermentation process was determined: yeast inoculum concentration of 0.6 g/L, initial pH 3.5, fermentation temperature 21-25℃ and fermentation time of 14 days. Trial Syzygium samarangense wine was yellow, clear and transparent. In addition, it showed a certain amount of Syzygium samarangense fruity bouquet, refreshing and unique style.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第3期609-611,530,共4页
Modern Food Science and Technology
基金
三亚市专项科研试制项目(2012KS17)
关键词
莲雾
果酒
发酵工艺
Syzygium samarangense
wine
fermentation technique