摘要
酒精度、酸度、糖度是果醋酿造的重要指标,糖度对果醋酿造过程中酒精发酵、醋酸发酵阶段影响至关重要。常用波美比重计测锤度、手持糖度计测折光率来测量糖度,简单快捷。经过实验发现酒精度和醋酸度对糖度测定有影响,结果发现两种测量均存在一定误差,需要对两种测量结果进行校正。
Alcohol degree,acidity and sugar degree are important indicators in fruit vinegar brewing, the effect of sugar degree in the alcoholic fermentation stage and acetic fermentation stage of fruit vinegar brewing is very important.Commonly use Baume scale to test brix,and refractometer to test refractive index,these methods are used to measure the sugar degree,they are simple and quick.It is found that alcohol degree and acidity have effect on the measurement of sugar degree.The results show that both measurements are pure within a certain error,need to correct two measurement results.
出处
《中国调味品》
CAS
北大核心
2015年第9期16-20,共5页
China Condiment
关键词
酒精
醋酸
糖度
校正
alcohol
acetic acid
sugar degree
correction
