摘要
通过测试,确定自选野生酵母在薏米酒酿造过程中的性能优势;通过正交实验确定最佳工艺条件。研究表明,自选酵母在薏米酒中发酵性能优于安琪活性干酵母,并且在发酵温度为30℃,接种量为10%,初始pH为4的工艺条件下,薏米酒质量较高。
Under tests, we can prove that performance of the optional yeast was better than those of Angle.The kinds of wine fermented by it was better than the wine by Angle. Optimum fermentation parameters of the best brewing processing by the strain was gained by orthogonal test. It was proved that the proper parameters of the strain was as same as following： fermentation temperature, 30℃ ;addition of yeast 10%; primitive pH value,4.
出处
《酿酒》
CAS
2006年第6期82-84,共3页
Liquor Making
关键词
自选酵母
薏米酒
酿造工艺
Coxi pear wine
Optional yeast
brewing processing
