摘要
菌种的性能是决定果酒品质的关键因素之一 ,以陕西乾县生产的红富士苹果为原料 ,在 18℃～ 2 0℃条件下 ,对四种酿酒专用的法国活性干酵母和国产酿酒酵母进行对比试验 ,确定苹果酒酿造的最佳酵母菌株。
The characteristics of yeast are a key parameter for the production of apple wine.In this pilot study,four French yeast cultures for small fruit fermentation processes and one Chinese wine yeast were mutually compared for the fermentaion of must from Shanxi Red Fuji apple to apple wine.Fermentation parameters used for appraisal are changes in density,refract metor index,pH,final alcohol production and organoleptic characteristics of the wine.We identified"sauternes yeast"as most appropriate culture.
出处
《酿酒》
CAS
北大核心
2003年第2期88-89,共2页
Liquor Making
基金
陕西省杨凌示范区专项科研基金资助项目
