摘要
以无花果为试验试材,通过单因素试验和正交试验,研究了发酵温度、发酵时间、初始发酵pH以及酵母接种量对无花果酒发酵的影响,优化了无花果酒液态发酵工艺,得出最佳工艺条件为:选择葡萄酒用高活性干酵母酿造,接种量为0.04%(质量分数),pH为3.5,在25℃的恒温培养箱内培养7d,最终测得酒精含量为9.24%。
The study of the liquid-state fermentation was optimized by orthogonal array design based on one-factor-at-a-time experiments. And fermentation properties of yeast for producing fig fruit wine were studied based on four factors（temperature, original pH, time and the dosage of yeast）. The best fermentation process conditions are as follows：the pH value was regulated to 3.5, fermentation temperature is 25℃, and the fermentation time of 7 days with the dosage of 0.04%（mass ratio）. The alcohol content is 9.24%by the best fermentation conditions.
出处
《食品研究与开发》
CAS
北大核心
2014年第13期79-82,共4页
Food Research and Development
关键词
无花果
果酒
酒精发酵
工艺条件
figs
fruit wine
alcoholic fermentation
processing condition
