摘要
以西藏野生牛奶子为原料,采用单因素试验和正交试验,研究牛奶子果酒酿造工艺。结果表明,其在室温下最适宜的发酵参数为:初糖浓度为240 g/L、发酵时间为15 d、酵母接种量为0.7 g/L、初始p H值为5。
In this paper, Tibetan wild E.umbellata was used as raw materials to produce fruit wine and the optimum fermentation parameters at room temperature were summed up through single factor test and orthogonal experiments as follows： the initial sugar concentration was 240 g/L, fermenting time was 15 d, the inoculating amount of yeast was 0.7 g/L, and the initial pH value was 5.
出处
《酿酒科技》
2015年第1期93-95,共3页
Liquor-Making Science & Technology
关键词
果酒
牛奶子果酒
发酵工艺
fruit wine
E.umbellata fruit wine
fermentation process
