摘要
采用大扁杏为原料,通过单因素和正交试验,对影响杏酒发酵的关键工艺参数进行了研究。确定出了杏酒主发酵的最优工艺参数:温度为24℃,糖度为22°Bx,接种量为8%,初始pH值为4.0。各因素对杏酒发酵的影响次序为:温度>糖度>接种量>初始pH值。
The effects of key technological parameter on apricot liquor fermentation were investigated using single factor experiment and orthogonality experiment. The optimal conditions were as followed： temperature 24℃, sugar concentration 22°Bx, inuculum 8% and initial pH 4.0. The order that affected apricot liquor fermentation was temperature sugar concentration, inoculum and initial pH.
出处
《中国酿造》
CAS
北大核心
2009年第11期175-177,共3页
China Brewing
关键词
大扁杏
发酵
影响
big flat apricot
fermentation
effect
