摘要
以小曲米酒为基酒,研究纯蜂胶在露酒应用中,不同酒精度不同陈酿时间的澄清度、沉淀、口感情况,同时研究了以柠檬酸作为蜂胶抑苦抑涩剂时的适宜添加量。结果表明,蜂胶在露酒的应用中,基酒的酒度越高越好,陈酿期越长越好,以柠檬酸作为蜂胶抑苦抑涩剂时,柠檬酸最佳添加量为0.7‰。
In order to research the application of pure propelis in the integrated alcoholic beverages,we took chinese yeast rice wine as substratum of spirit,analysed the clearness degree,the precipitate and eating feeling at different clearness degree of alcohol degree and at different time of ageing. We also cast about for the proper addition quantity of citric acid as the depressor of bittomess and acerbity. The results showed that the wine degree of substratum of spirit was higer and better,the period ageing was longer and better. We found the optimal addition quantity of citric acid as the depressor of bitterness and acerbity was 0.7‰.
出处
《西南农业学报》
CSCD
2008年第4期1193-1195,共3页
Southwest China Journal of Agricultural Sciences
关键词
蜂胶
露酒
加工
技术
propolis
integrated alcoholic beverages
production
technique
