摘要
以苹果为原料,经清洗、破碎、榨汁、发酵、澄清、调配、过滤等工序制成11度干型苹果酒,通过正交实验确定最适发酵条件为:接种量0.05%,发酵pH值3.5,发酵时间为12d,发酵温度为25℃。得到浅黄绿色、澄清透明、风味好、营养丰富的苹果酒。
Apples, through the production procedures of clean, grinding, extracti ng, fermentation, clarification, blending and filtration etc., was made into dry apple wine with alcohol content as 11 %(v/v). And the orthogonal experiment ind icated that the optimal fermentation conditions as follows: 0.05 % inoculation a mount, fermentation pH as 3.5, fermentation temperature at 25 ℃, and 12 d ferme ntation time. The produced apple wine was light yellow green in color and transp arent and had favorable taste and abundant nutrition. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第2期62-64,共3页
Liquor-Making Science & Technology
关键词
苹果酒
生产工艺
澄清
发酵
正交实验
apple wine
production technology
clarify
fermentation
orthogonal experiment.
