摘要
采用新鲜的野生红树莓果实为发酵原料,考察发酵温度、加糖量、活性酵母接种量、SO2添加量等因素对野生红树莓果酒酿造的影响.采用正交试验对影响发酵的因素进行优化.结果表明其最佳发酵条件为:加糖量20%,温度24℃,SO2添加量15mg/L,接种量0.4g/L.在此条件下进行实验,能得到较为理想的红树莓果酒.
Using the fresh wild raspberry fruit as raw material,investigates the effects of the fermentation temperature,sugar content,yeast inoculation quantity,SO2 addition on fresh wild raspberry wine brewing technology.The optimal fermentation conditions are obtained by orthogonal experiment as follows：the addition amount of sugar is 20%,the temperature is 24 ℃,SO2is30mg/L,and the inoculation amount is 0.4g/L.Under these conditions it can get the ideal raspberry wine.
作者
佟凤琴
李峰
TONG Feng-qin LI Feng(Fushun Teachers College, Fushun Liaoning 113006)
出处
《辽宁师专学报（自然科学版）》
2016年第3期91-94,共4页
Journal of Liaoning Normal College(Natural Science Edition)
关键词
果酒
红树莓
正交试验
wine
red raspberry fruit
orthogonal test
