摘要
以杏为主要原料,采用单因素试验和正交试验确定杏白兰地的生产工艺条件。最终确定杏的发酵条件:温度是23℃,起始糖度是26%,接种量是3%,自然pH。发酵后的杏汁经离心分离、蒸馏、进行人工催陈,最佳的陈酿条件是:添加0.16%橡木片,交替变温处理。
The process of apricot-brandy was studied in this paper.The optimum fermentation conditions were 26% of the initial sugar-containing volume,28℃,3% of inoculated amount and natural pH.The optimum aging conditions were 0.16% oak chips,alternate hot and cold caloric test.
出处
《酿酒》
CAS
2010年第1期86-88,共3页
Liquor Making
关键词
杏白兰地
发酵
陈酿
apricot-brandy
fermentation
aging
