摘要
以香菇及巨峰葡萄为原料酿制香菇葡萄酒,以香菇浸提液的添加量、酵母用量、前发酵温度3个重要工艺条件为因素,以感官评价得分为考察指标,通过L9(34)正交试验确定最佳发酵工艺参数。结果表明,香菇浸提液的添加量15%、酵母用量0.20%、前发酵温度25℃,酿制的香菇葡萄酒风味独特,其感官评分为92分。
Using Lentinula edodes and Kyoho grape as the raw materials, a kind of L. edodes-grape wine was produced. With the sensory evaluation as evaluation index, the Lentinula edodes extract addition, yeast and pre-fermentation temperature were researched. The optimum fermentation condition was determined by orthogonal experiments. Results indicated that the optimum fermentation condition was L. edodes extract addition 15%, yeast dosage 0.20% and pre-fermentation temperature 25 ℃. Under this condition, L edodes wine had unique flavor, and the sensory evaluation score was 92.
出处
《中国酿造》
CAS
北大核心
2015年第11期167-170,共4页
China Brewing
基金
襄阳市科技局研究开发计划项目资助(2012YK1024)
关键词
香菇
巨峰葡萄
发酵
正交试验
Lentinula edodes
kyoho grape
fermentation
orthogonal experiment
