摘要
以房山磨盘柿为原料,选择了6种酿酒酵母,研究了发酵过程中的酒精度、糖度、酸度和单宁含量的变化,并对最终的柿子酒产品进行了感官评价。结果表明,安琪酵母和Rhone 2323酵母对磨盘柿有较好的发酵效果,产品酒精度达到了11.3%vol和11.9%vol,发酵的产品的感官评价得分也比较高,适于生产磨盘柿酒。
Abstract Used Fangshan persimmon as material, the fermentation characters of six commercial yeast Saccharomyces cerevisiae on persimmon were evaluated, during the fermentation, alcohol content, total sugar, total acidity, tannin content as well as sensory test were evaluated. The result showed that the yeast RW and Rhone 2323 yielded a higher alcohol content of 11.3%vol and 11.9%vol, separately. Also, the sensory tests of these two yeast＇s product were better than the other four.
出处
《食品工业》
CAS
北大核心
2016年第11期129-131,共3页
The Food Industry
基金
北京高等学校"青年英才计划"(YETP1832)
关键词
磨盘柿酒
酿酒酵母
酒精度
persimmon wine
Saccharomyces cerevisiae
alcohol content
