摘要
以猕猴桃为原料,研究其干型果酒的发酵工艺条件。通过单因素试验和正交试验,研究活性干酵母接种量、SO2添加量、发酵温度与发酵时间对猕猴桃干型果酒发酵过程的影响,并对发酵工艺条件进行优化。结果表明,猕猴桃干型果酒发酵工艺最佳条件为活性干酵母接种量0.7g/L、SO2添加量80mg/L、发酵温度26℃、发酵时间21d,酒体风格较为突出。
Kiwi fruits were used as the raw materials to prepare kiwi wine through fermentation technology. The optimal fermentation conditions were explored by single factor and orthogonal experiments to be yeast inoculum amount of 0.7g/L, SO2 content of 80 mg/L, fermentation temperature of 26℃, and fermentation time of 21 days. Under the optimal fermentation conditions, the flavor of kiwi fruit wine was relatively prominent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期504-507,共4页
Food Science
基金
2009年湖南省教育厅高校科技成果产业化培育项目(09CY015)
关键词
猕猴桃
干型果酒
活性干酵母
发酵
工艺条件
kiwi fruit
dry wine
active dry yeast
fermentation
processing condition
