摘要
通过对 31株酵母菌发酵后的哈密瓜酒的感官评价 ,从中筛选出适合酿制哈密瓜酒的优良酵母 ,同时对发酵工艺和不同澄清剂对哈密瓜酒澄清效果进行了研究。结果表明 :ZYM和 2X5是酿造哈密瓜酒的优良酵母 ,在 10 0mL哈密瓜酒中加入 1%热琼脂液 11mL 。
Good yeast strains fitting for melon wine were selected by sensory test of fermented melon juice , They were fermented by 31 strains yeasts. Brewing technology and clarification effects of different clarificants were studied. The results shows that ZYM and 2X5 are good strains for good melon wine .Agar solution is best for clarification, its optimal volume is 11mL of 1% agar solution in 100mL melon wine.
出处
《酿酒》
CAS
北大核心
2004年第5期62-64,共3页
Liquor Making
基金
国家十五科技攻关课题 (A2 0 0 1BA6 0 6A - 10 - 3)
