摘要
本文以海棠果为原料,以酒精产量、残糖量、口感等方面为评价指标,从三种不同酵母中筛选出海棠果酿酒酵母1号为最适合海棠果酿酒的酵母。通过正交实验,考察了发酵温度、p H、SO2添加量、接种量对海棠果酿酒酵母1号产酒量的影响,优化得到海棠果酿酒的最佳工艺条件为发酵温度30℃,p H值3.5,SO2添加量80mg/L、接种量10%。
This paper showed that the best yeast is the No.1 Malus prunifolia yeast from three diffent yeast by using the ethanol production, using fermentation rate, residual sugar and taste as the evaluation indes, and using Malus prunifolia as raw material. With orthogonal experiment, the effection of the fermentation temperature, the additive SO2, the inoculum and the pH on the ethanol production was analyzed. The result showed that the optimized conditions are the fermentation temperature 30℃, the addition of SO2 80mg/L, the inoculum 10%, the pH 3.5.
出处
《中国果菜》
2015年第4期21-23,共3页
China Fruit & Vegetable
关键词
海棠果酒
生产工艺
正交优化
Malus prunifolia wine
production process
orthogonal experiment
