摘要
以蓝靛果忍冬为原料进行发酵制酒,筛选出安琪酵母RV100为最佳酿酒酵母;蓝靛果果酒的最优酿造工艺为酵母添加量5%、底物含糖量18%、25℃下发酵8 d。
Blue-berried honeysuckle fruit was used as raw materials to produce fruit wine and its best fermentation parameters were summed up as follows： Angel yeast RV100 was selected, yeast adding level was 5 %, sugar content of the substrate was 18 %, and 8 d fermentation at 25 ℃.
出处
《酿酒科技》
2015年第10期100-102,共3页
Liquor-Making Science & Technology
基金
黑龙江省农业科技创新工程青年基金项目(编号:2011QN)
关键词
蓝靛果忍冬
发酵酿酒
工艺
果酒
blue-berried honeysuckle
fermented wine
technology
fruit wine
