摘要
以新疆库尔勒香梨为原料研究香梨果酒的酿造工艺,考察不同发酵温度、起始糖浓度和不同pH对果酒质量的影响。经过实验得梨果汁发酵的最佳工艺条件是温度24℃,初始糖度17%,pH4.7。发酵时间共28天左右。
Xinjiang Korla Pear raw materials for the study of pear cider brewing process and discusses the different fermentation tempera lure, the initial sugar concentration and pH of alcohol quality. The results indicate that the fermentation best technological conditions are the temperature 24℃, initial sugar 17%, pH4.7. About fermentation time altogether 28 days.
出处
《酿酒》
CAS
2008年第4期94-96,共3页
Liquor Making
基金
自治区科技攻关(含重大专项)和重点项目项目编号:200731136
关键词
库尔勒香梨
梨酒
酿造
Korla Pear
, Pear fruit wine
Brewing
Technology
