摘要
以软儿梨为原料,经淋洗、冷冻、解冻后榨汁、成分调整,接入安琪牌葡萄酒酵母菌进行发酵,再经陈酿、澄清处理得风味独特的软儿梨果酒。最佳工艺参数为:酵母菌加入量0.6g/L,发酵温度26℃,酒度12%vol～15%voL,总糖30～40g/L,总酸0.3～0.5g/mL。
Take the soft pear as raw material, after drip washing, freezing, defrosting presses out the juice, the ingredient adjustment, Turns on An Qipai the grape wine saccharomycetes to carry on the fermentation.Passes through Chen Niang, to clarify processing again to result in the flavor unique soft pear ratafia.The best technological parameter is：The saccharomycetes join measure 0.6g/L, the fermen tation temperature 26℃, liquor12%vol - 15%vol, total sugar30 - 40g/L, total acid 0.3-0.5g/mL.
出处
《酿酒》
CAS
2008年第5期79-80,共2页
Liquor Making
关键词
软儿梨
果酒
研制
Soft pear, ratafia, development.
