摘要
以芒果为主要原料,研究采用控温发酵技术酿制芒果果酒的工艺流程,通过对比试验确定最佳工艺参数为:果胶酶用量为100 mg/L,SO2添加量为50～100 mg/L,发酵温度为22℃,糖度调整为21%,酵母接种量为6%。
Using mango as main material, mango wine was produced by temperature control fermentation. With comparative tests, the optimal processing parameters were determirled. The addition amount of pectinase was 100mg/L, SO2 content was 50-100 mg/L, fermentation temperature was 22 ℃, sugar content was adjusted to 21% and the active dry yeast was 6%.
出处
《食品科技》
CAS
北大核心
2009年第2期56-58,共3页
Food Science and Technology
关键词
芒果
酿造
果酒
工艺参数
mango
fermentation
fruit wine
technical paramet
