苹果酒发酵条件的控制与研究

Control and Study on Optimal Fermentation Conditions of Apple Wine

以苹果为原料,经分选、清洗、破碎、榨汁、澄清、发酵、陈酿、过滤等工序制成含酒精14%vol的半甜型苹果酒。对在位发酵罐设置溶氧、pH值、温度、转速、罐压、空气流量等发酵条件进行发酵。

Apples was made into half-sweet apple wine with alcohol content as 14%(v/v) though the procedures of choosing,cleaning,grinding,extracting,clarification,fermentation,mellowing,filtration etc.Fermentation progressed through setting up DO fermentation pH,fermentation temperation,fermentation revoling speed,pressure and air flux.