摘要
对活性干酵母在不同刺梨原汁含量的发酵液中产生酒精度进行了研究。实验结果表明 ,安琪果酒活性干酵母 ,对体积分数为 10 0 %的刺梨全汁发酵液产生的酒精度高达 13 5° ;对体积分数为 70 %的刺梨汁发酵液产生的酒精度有 12 3° ;对体积分数为 5 0 %的刺梨汁发酵液产生的酒精度为 11 6° ;对体积分数为 30 %的刺梨汁发酵液产生的酒精度仅 11 0°。
Studies have been conducted to the alcohol production of active dry yeast in different concentrations of Rosa roxburghii Tratt fermentation liquid.The experimental results showed as follows:Angi active dry yeast for fruit wine was used to ferment 100% Rosa roxburghii Tratt juice,the alcohol content of 13.5 degree would be gained.When 70%,50% and 30% Rosa roxburghii Tratt juices were fermented,the alcohol contents were 12.3,11.6and 11.0 degree repectively.
基金
贵州大学科学研究基金资助项目
