摘要
以西藏野生粉枝莓为原料,研究粉枝莓果酒酿造工艺。结果表明,其在室温下适宜的发酵参数为:SO2添加量40 mg/L,初始糖度调整为26%,酵母接种量0.8 g/L。粉枝莓果酒澄清条件以0.04 g/L果胶酶最好。
Wild Rubus biflorus Buch from Tibet was used as raw material to produce fruit wine. The optimum fermentation parameters were summed up as follows： the addition level of SO2 40 mg/L, the initial sugar concentration of 26%, and inoculum of yeast 0.8 g/L. The clarification ofRubus biflorus Buch fruit wine was 0.04 g/L pectinase.
出处
《食品工业》
北大核心
2014年第7期32-34,共3页
The Food Industry
基金
西藏自治区大学生创新性实验训练计划项目
关键词
粉枝莓
果酒
发酵工艺
Rubus biflorus Buch
fruit wine
fermentation process
