鸭梨酒生产工艺的研究

Study on Processing Technology of Perry

以鸭梨为原料,采用液态法发酵生产鸭梨酒,结果表明,鸭梨破碎时采用0.2%异VC护色,过滤得到鸭梨汁;自选酵母菌种A-9958在20℃～25℃发酵,加入适量砂糖,可酿造出鸭梨干酒新品种。

Perry, Which were fermented in the state of liguid with yali pear. The results showed that yali pear juice was obtained through crashing and filtrating, D-VC was put into about 0. 2 % to protect colour, yali pear juice was fermented at 20 ℃ ～ 25 ℃ with A-9958, the amount of A-9958 was 0. 02 % , sugar was put into in right amount, dry perry was get through brewing.