摘要
本文以菠萝为主要原料,添加果酒酵母,发酵生产菠萝果酒。通过单因素试验和正交试验得出的最佳工艺条件为:初始糖度为18%,接种量为10%,在28℃条件下发酵培养6d,陈酿1个月,得到的菠萝果酒富含菠萝香味,且酒体风格较为突出。
This article researched fermentation process condition of pineapple fruit wine. The test used pineapple as the raw material, added wine yeast as bacteria, and produced pineapple wine. By single factor experiments and orthogonal test, the optimum conditions were obtained as follows： 18% initial sugar content, and 10% yeast inoculation quantity, at 28℃ fermenting for 6 days, aging for one month. Pineapple wine rich in pineapple flavor and the wine style is more prominent.
出处
《食品与发酵科技》
CAS
2012年第3期94-96,106,共4页
Food and Fermentation Science & Technology
基金
2010年四川理工学院大学生创新基金项目
关键词
菠萝
果酒
酵母
发酵工艺
pineapple
fruit wine
yeast
fermentation process
