摘要
为生产安全优质的苹果酒,针对苹果汁的制备和处理环节,展开果胶酶澄清果汁试验、SO2抑菌试验,以及相关发酵试验。研究结果表明:苹果汁暴露在空气中,充分与氧气接触后,发酵出来的酒更具有苹果酒香特质,未添加果胶酶处理的苹果酒,果香味更浓,香气更复杂。
In order to produce safety and high quality cider, aimed at the preparation and processing link of apple juice,peetinase clarification juice experiment ,SO2 baeteriostatic experiment ,fermentation and related experiments were conducted.Results showed that the wine had more cider characteristics if the apple juice exposed to the air and contacted with oxygen, the cider without peetinase processing had stronger and more complicated fruit aroma.
出处
《现代农业科技》
2014年第15期307-308,317,共3页
Modern Agricultural Science and Technology
关键词
苹果酒
发酵
果汁前处理
果胶酶
SO2
抑菌
cider
fermentation
juice pre-treatment
peetinase
SO2
baeteriostatie
