摘要
采用单因素试验和正交试验方法对菠萝渣汁发酵果酒的工艺及有关工艺参数进行了初步探讨。结果表明:发酵温度、糖度、pH值、酵母接种量均为显著因素,最佳工艺条件为:主发酵温度28℃,糖度22%,pH值为4.0,酵母接种量为5%。
By means of a single-factorial and orthogonal trial method, the technology of pineapple cinder fermentation wine and its parameters were studied. The results showed that fermentation temperature, sugar degree, pH and inoculum concentration had obvious effects on the pineapple cinder fermentation wine. The optimum conditions for fermentation, fermentation temperature 28℃, sugar degree 22%, pH4.0 and inoculum concentration 5%, were obtained.
出处
《中国农学通报》
CSCD
2005年第7期101-103,共3页
Chinese Agricultural Science Bulletin
