摘要
为了提高樱桃出汁率,酿造优质的、多品种的樱桃果酒,本研究对干型果酒酿造过程中果胶酶用量、酵母菌种及发酵温度进行了优化。试验结果表明:最适果胶酶用量为50 mg/L,樱桃出汁率为35%;酵母菌1适于樱桃果酒的酿造;果酒最适发酵温度为18℃。在此基础上,开发了甜型、半干型和利口型樱桃果酒。该研究将大大丰富樱桃果酒的类型,满足不同消费者对不同类型樱桃果酒的需求。
In order to improve the juice yield of cherry and brew a variety of cherry wine with high quality, in this paper, the pectase concentration, yeast strains and fermentation temperature are optimized during brewing of dry cherry wine. The results showed that the optimum pectase concentration was 50 mg/L and the juice yield was 35%.The best yeast was No 1 strain. The optimum fermentation temperature was 18℃. On this foundation, sweet, semi-dry and liqueurs cherry wine were developed. The results will rich the category of cherry wine and meet the different requirements of consumers.
出处
《食品研究与开发》
CAS
北大核心
2016年第18期86-90,共5页
Food Research and Development
基金
中央高校基本科研业务费专项资金资助项目(2662015PY068)
国家自然科学基金资助(31071588)
