摘要
以佛手为主要原料,采用发酵法生产佛手发酵酒。正交实验确定最佳发酵条件为:发酵时间6d、发酵温度26℃、加糖量24%、酵母接种量10%。
Finger-citron was used as main raw material to produce fermenting wine by fermenting method. The optimum production conditions were determined by orthogonal test as follows： 6 d fermentation time, fermentation temperature at 26 ℃ , sugar addition quantity as 24 %, and yeast inocultion quantity as 10 %.
出处
《酿酒科技》
2009年第2期84-86,共3页
Liquor-Making Science & Technology
基金
北京市教委科技发展计划项目:佛手深加工产品的研究(20060002001)
关键词
果酒
佛手
发酵酒
生产工艺
finger-citron
fermenting wine
production techniques
