摘要
以水蜜桃为主要原料,研究水蜜桃果酒的生产工艺。结果表明,水蜜桃果酒生产工艺为采用并渣发酵,SO2添加量(以偏重亚硫酸钠为添加)0.5g/L,添加果胶酶0.1%,酶解温度25℃,酶酵解12h,接种一号酵母,主发酵温度控制22℃。
The peach is the main raw material, peach wine production process. The results showed that peach wine production process and waste fermented SO2 added （to the Sodium Met bisulfite to add）0.5g/L, add the pectinase 0.1%, reaction temperature 25℃, enzymatic hydrolysis 12h, inoculated on the I st yeast, main fermentation temperature control 22 ℃.
出处
《酿酒》
CAS
2012年第4期76-77,共2页
Liquor Making
基金
江苏省农业科技自主创新基金项目[cx(10)442]
关键词
水蜜桃
生产工艺
酶解
主发酵
peach
production process
enzymatic hydrolysis
main fermentation
