摘要
以鲜梨果为原料酿造梨酒,采用正交试验优化酵母菌发酵工艺条件。结果表明,优化的发酵最佳工艺条件为p H值4.0,酵母添加量7%,偏重亚硫酸钾添加量90 mg/L,在此条件下发酵的酒精度比较适口,为8.1%。
With fresh pear as raw material of brewing perry,optimization of fermentation conditions of yeast by orthogonal test.The results show that the optimization of fermentation conditions for optimal p H 4.0,the best yeast adding quantity of 7%,the optimum potassium metabisulphite added 90 mg/L. Under this condition,the fermentation of alcohol is 8.1% with good taste.
出处
《农产品加工》
2015年第19期32-33 35,35,共3页
Farm Products Processing
基金
邯郸市科学技术研究与发展计划项目(422101047-5)
关键词
梨酒
酵母菌
发酵条件
pear wine
yeast
fermentation conditions
