摘要
主要介绍以新疆优质特色果品资源杏为原料,借鉴冰葡萄酒酿造工艺,采用人工冷冻技术酿制而成的冰杏酒的发酵工艺研究。通过单因素试验和正交试验,确定了冰杏酒发酵的最佳工艺条件为:发酵总糖浓度21%,发酵酸度7 g/L,接种量0.08%,发酵温度18℃。
Apricot, which is a characteristic fruit in Xinjiang, was used as the main raw materials to develop a fer-mented ice apricot wine by artificial refrigeration technology. The optimum technological parameters determined by single factor experiment and orthogonal test were as follows： fermentation total sugar was 21%, fermentation acidity was 7 g/L, inoculums was 0.18%, and temperature was 18 ℃.
出处
《食品工程》
2014年第2期36-38,共3页
Food Engineering
关键词
冰杏酒
发酵因子
主发酵
ice apricot wine
fermentation factor
main fermentation
