摘要
以发酵米酒作为酒基,橄榄为主要原料,研究了浸泡法制备橄榄酒的酿造工艺条件。通过单因素试验分别考察了浸泡温度、浸泡时间和料液比对橄榄酒感官评价的影响,并用正交试验优化了酿造工艺条件为浸泡温度25℃,浸泡时间25d,料液比为1∶2。
The brewing technology of the immersed olive wine was discussed using the rice wine as base liquor and olive as main material. The optimum brewing technical conditions were determined by the single factor experiment and the orthogonal test. The results showed that the optimum brewing technology of the olive wine was： 25℃ for the soaking temperature, 2.5 h for the soaking time and 1：2 for solid to liquid ratio.
出处
《中国酿造》
CAS
北大核心
2010年第10期165-167,共3页
China Brewing
基金
云浮-仲恺科研基金项目(G2004207)
关键词
橄榄酒
酿造
浸泡:优化
olive wine
brewing
soaking
optimization
