摘要
通过比较不同接种量、pH、温度、加糖量、SO2添加量对甜菇娘酒发酵的影响，探讨发酵过程中环境条件对甜菇娘酒质量的影响．结果表明：酸浆酒发酵的最佳工艺条件为接种量5％，SO2添加量80μg/L，发酵初始液pH为3．9，分次补加碳源，发酵温度20～25℃．
Effects of environmental conditions on quality of wine from Physialis pubescens was discussed through comparing different inoculation amount, pH, temperature, sugar amount and SO2 on the fermentation of wine from Physialis pubescens. Optimum processing conditions are SO2 80μg/L, inoculation amount 5%, pH is 3.9, adding carbon resources by stages,fermented temperature is 20 -25℃.
出处
《北华大学学报（自然科学版）》
CAS
2009年第2期139-143,共5页
Journal of Beihua University（Natural Science）
关键词
甜菇娘
发酵酒
环境条件
工艺
Physialis pubescens
Fermented wine
Environmental condition
Processing
