野生榛子果酒生产工艺的探讨

Discussion on processing technology of wild filbert wine

以野生榛子为主要原料,经液化、糖化、调整成分后接种活性干酵母进行发酵,通过正交试验等实验方法进行优化,确定出最佳工艺条件和配方,即主发酵温度25℃,时间6d,调整后总糖度为2%,菌种添加量5%。

Using wild filbert as raw material, the product was produced by liquefaction, saccharification and fermentation. The optimization technique condition was obtained by orthogonal test： main fermentation temperature at 25℃, for 6 days, sugar content 2%, irmoeulum 5%.