摘要
以杨梅鲜果为原料,采用常温(31.5~33.0℃)果浆发酵技术,对自主开发的活性干酵母的发酵特性进行了初步研究。结果表明,活性干酵母对杨梅果浆具有较好的适应性,其发酵速率快,发酵能力强,酿制出的果酒质量好。
The fermentation characters of fruit jam from Chinese bayberry was studied by active dry yeast under normal temperatures(31.5 - 33.0℃ ). The results suggested that the active dry yeast used in the study had the advantages with rapid fermentation and good fermentation performance. The quality of the produced wine was good.
出处
《浙江农业学报》
CSCD
2006年第2期103-105,共3页
Acta Agriculturae Zhejiangensis
基金
台州市重点科技项目(044302)
关键词
杨梅果酒
果浆发酵
杨梅
Chinese bayberry wine
fruit jam fermentation
Chinese bayberry