摘要
研究了以龙葵饮料生产的下脚料果渣为原料生产龙葵果酒的加工工艺。结果表明,选择固液比1:4,接种量8%,糖度18%,温度22℃,pH值3.4,主发酵7d,4000 r/min,离心25 min可得到澄清的酒液,陈酿后酒味更佳。
In this paper, brewing technological of solanum nigmm wine were studied by using the marc of groundcherry beverage production. The experiment results show that ： the best condition was solid-liquid ratio 1 ： 4, inoculation volume8%, sugar degree 18%, temperature 22℃, primary fermentation 7 d, centrifugal separation 25 min on 4 000 r/min.ln this extraction conditions, the quality groundcherry wine body was clear and vinosity taste was better after aging.
出处
《齐齐哈尔大学学报（自然科学版）》
2008年第5期65-67,共3页
Journal of Qiqihar University(Natural Science Edition)
关键词
龙葵
果酒
酿造
工艺
solanum nigrum
fmit wine
brewing
technology
