摘要
通过单因素试验和响应面分析,研究了接种量、(NH4)2HPO4添加量、发酵温度、果汁糖度及初始pH值等因素对高级醇生成的影响。研究发现,接种量、(NH4)2HPO4添加量、初始pH值是高级醇生成的主要影响因素;高级醇生成量最低的发酵条件为:接种量9.3%、(NH4)2HPO4添加量155mg/L、初始pH值3.3、初始糖度16g/100mL、发酵温度18℃。
The influences of inoculum,（NH4）2HPO4,fermentation temperature,pH value and sugar content of apple juice on the higher alcohol formation during cider fermentation were studied by signal-factor experiment and Box-Behnken experiment.The results showed that inoculum,（NH4）2HPO4 and pH value were the significant factors.The optimum conditions were as followed： inoculum 9.3%,（NH4）2HPO4 155mg/L,pH value of apple juice 3.0,sugar 16g/100mL and fermentation temperature 18℃.
出处
《中国酿造》
CAS
2012年第3期58-62,共5页
China Brewing
基金
国家十二五研究室课题苹果产业技术体系项目资助(CARS-28)
关键词
苹果酒
分光光度法
高级醇
cider
spectrophotometry
higher alcohol
