摘要
为获得酸甜可口、具有独特山莓果香味的果酒,采用单因素试验和正交试验对山莓果酒的工艺条件进行优化。结果表明:含糖量对果酒发酵的影响最大,其最佳工艺条件是酵母接种量3%,初始含糖量18%,于28℃发酵10d。在该条件下酒精度为11.7%,果酒色泽淡红,清亮透明,酸甜爽口,醇厚柔和,酒体完整,具有山莓独特的果香气。
In order to obtain the delicious wine with unique raspberry flavor,the process conditions were optimized by single factor test and orthogonal test.The results showed that the sugar content was the biggest impact factor on wine fermentation and the best fermentation conditions were as follows：yeast inoculation amount 3%,initial sugar content 18%,fermentation temperature 28℃,fermentation time 10 d. The Alcohol was 1 1 .7% ,in these conditions and the R.corchorifolius wine was clear and transparent, tasty and mellow soft with light red color and unique raspberry flavor.
出处
《贵州农业科学》
CAS
北大核心
2014年第5期205-207,212,共4页
Guizhou Agricultural Sciences
关键词
山莓
果酒
发酵工艺
优化
Rubus corchorifolius
fruit wine
fermentation process
optimization
