摘要
本文对固定化酵母生产蜂蜜酒的工艺条件进行了研究,通过L9(3~4)正交试验确定了最适固定化条件和最佳发酵条件。
In this paper, the technology condition for making honey wine by immobilized yeast is studied. Through L9 (34) orthogonal experiments, the optimal immobilized condition and optimal fermentation condition is found.
关键词
固定化酵母
蜂蜜酒
immobilized yeast
honey wine