摘要
对山楂果酒酿制过程中总糖、酒度和总酸等主要成分变化规律的研究表明,前发酵初期总糖下降速度与酒度上升速度都较快,随后逐渐减缓,总酸在前发酵过程中呈上升趋势。在后发酵过程中,前期总糖下降与酒度上升均较缓慢,随后加快,总酸变化不大。在整个发酵过程中总糖下降与酒度上升规律一致。陈酿期间酒度与总糖变化很小,总酸有下降趋势。
The study on variation of major components in haw-wine fermentation showed that the decrease of sugar content and the increase of alcohol content were fast during the early days of pre-fermentation and afterwards became slow.Acid content was on the increase during pre-fermentation.In post-fermentation,both the increase and the decrease were slow at earlier stage and then became fast,no obvious variancein acid content.The decrease of sugar content was in keeping with the increase of alcohol content during the whole fermentation.In mature stage,the variances of sugar and alcohol are small,but acid was on the decrease.
出处
《陕西林业科技》
北大核心
1993年第1期42-45,共4页
Shaanxi Forest Science and Technology
关键词
山楂
果酒
发酵
Haw wine
Fermentation
