摘要
以北冰红山葡萄为原料,酿制山葡萄酒,采用单因素和响应面法对发酵工艺条件进行优化。结果表明:酵母添加量160 mg/L,发酵温度26℃,发酵天数7 d。制得北冰红山葡萄酒的平均酒精度为9.81%vol,品质最佳。
Using With Beibinghong Amur grape as the main raw material to produce Beibinghong Amur grape wine. The fermentation conditions were optimized by single factor experiments and response surface methodolo-gy（RSM）. The research results showed that：yeast addition 160 mg/L,fermentation temperature 26 ℃,fermentation time 7 d.The average value of the Beibinghong Amur grape wine was 9.81 %vol.
作者
钟宝
ZHONG Bao(School of Food Technology, Jilin Agricultural Science and Technology College, Jilin 132101, Jilin, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第1期87-90,共4页
Food Research and Development
基金
吉林农业科技学院校级重点学科项目(吉农院合字[2015]第X063号)
关键词
北冰红
山葡萄酒
发酵
响应面
Beibinghong
Amur grape wine
fermentation
respone surface methodology
