摘要
研究了龙眼酒的加工工艺及关键技术,采用正交试验法优选出最佳发酵条件。结果表明,最适控制条件为温度21℃,接种量0.20g/L,糖度25％,柠檬酸添加量6g/L,偏重亚硫酸钾0.20g/L,发酵时间10d左右。
The processing and fermentation techniques of longan wine were studied in this paper, and the optimum fermenting technical condition were determined. The result showed that the optimum fermenting condition were: temperature 21℃,inoculation 0.2g/L,the Bx 28%, the accession of citric acid 5g/L, potassium metabisulphite 0.2g/L and time 10 days.
出处
《酿酒》
CAS
北大核心
2003年第3期82-83,共2页
Liquor Making
基金
广东省农业科技攻关项目(2001-攻关-20)资助
