摘要
对固定化酵母生产樱桃酒的生产工艺进行了研究。以酒精得率和相关质量指标进行品质评价,采用固定化酵母,研究初始果汁可溶性固形物含量、酵母添加量、发酵温度、pH等对樱桃果酒生产工艺的影响。并得到固定化酵母生产樱桃果酒工艺研究的最佳工艺条件:pH 5,发酵温度25℃,固化酵母添加量6%,初始果汁可溶性固形物含量25%。在此条件下,樱桃果酒的酒精提取量达14.8%。
The production process of cherry wine produced by immobilized yeast were studied. With alcohol yield and related quality indexes as quality evaluation, the effects of the immobilized yeast, the initial juice soluble solids content, yeast added quantity, fermentation temperature, pH value on the cherry fruit wine production process were studied. The best technological conditions to produce cherry wine were as follows： pH 5, fermentation temperature 25 ℃ and the curing yeast added quantity 6%, the content of soluble solid content initial juice 25%. Under this condition, cherry fi＇ttit wine alcohol exWaction quantity 14.8%.
出处
《食品工业》
北大核心
2013年第6期41-43,共3页
The Food Industry
关键词
樱桃果酒
固定化酵母
发酵
cherry wine
immobilized yeast
fermentation
