摘要
以香蕉为主要原料，研究采用控温发酵技术酿制香蕉果酒的工艺流程，通过对比试验确定最佳工艺参数为：果胶酶用量100mg／L，s02添加量50-100mg/L，发酵温度24℃，糖度22％，酵母接种量6％。
Using banana as main material, banana wine was produced by temperature controlled fermentation technology. With comparative tests, the optimum processing parameters were determined. Addition of pectinase was 100 mg/1, SO2 was 50-100 mg/1, sugar content was 22% and fermention was at 24℃ with addition of dried active yeast by 6%.
出处
《中国酿造》
CAS
北大核心
2010年第6期175-177,共3页
China Brewing
关键词
香蕉
酿造
果酒
工艺参数
banana
fermentation
fruit wine
technical parameters
