黄皮果酒酿造工艺研究

Study on Brewage of Fructus clausenae Lanii Wine

研究了黄皮果酒的加工工艺及关键技术,采用正交试验法优选出最佳发酵条件。结果表明,最适控制条件为温度20℃,接种量0.15g/L,糖度22%,pH3.06。

The processing and fermentation techniques of Fructus clausenae Lanii wine were studied in this paper, and the optimum fermenting technical conditions were determined. The results showed that the optimum fermenting conditions were： temperature 20 ℃,inoculation 0.15 g/L,the Bx 22% and pH3.06.