摘要
以新鲜苹果汁、山楂汁和葡萄汁为原料,按比例混合后进行复合果酒的酿造,并通过单因素水平试验和正交实验确定了复合果酒的最佳工艺参数。结果表明:果汁的最佳配比为苹果汁∶山楂汁∶葡萄汁为7∶2∶1,酵母添加量为5.0g/L,发酵温度26℃。同时对复合果酒的稳定性进行了研究,确定以皂土作为澄清剂,用量为0.15%效果最佳。
With the juice of apple,hawthorn and grape, the fermentation conditions of their composite were studied,the optimal processing parameters were determined by single and orthogonal test. The results showed that the ratio of apple juice,hawthorn juice and grape juice was 7 ： 2 ： 1 ,fermented at 26℃ with 5.0 g/L dry yeast. The stability of composite wine was studied,and the 0. 15% bentonite clay added as clarifier could improve the stability.
出处
《北方园艺》
CAS
北大核心
2012年第14期154-156,共3页
Northern Horticulture
关键词
苹果
山楂
葡萄
复合果酒
工艺
apple
hawthorn
grape composite wine technology
