酿酒曲对柑橘梨汁复合酒发酵工艺的影响

通过添加不同含量的酿酒曲到柑橘梨汁复合液进行试验，结果表明：酿酒曲具有提高果汁出汁率，从而提高酒精度的作用；适当提高酿酒曲含量有利于果汁含糖量的快速降解，可获得较高浓度的酒精

The influence of distiller's yeast on Fruit Wine by Mixed Fermentation of Orange Juice and Pear Juice

Use orange and pear as material, saccharomyces cerevisiae as starter, adding different content distiller’s yeast to the mixed fermentation of orange and pear Juice in this experiment. The procedure was follow： first, the distiller’s yeast was added to the mixed fermentation （510 mL pear juice and 90 mL orange juice）, and then 25 mg/kg pectase was added, 6 hour was kept, granulated sugar was added to the mixed fermentation as 20% amount, pasteurization, inoculating amount was 5%, pH was 4.0, temperature was 26 ℃. The experiments suggested that the distiller’s yeast can raise the rate of fruit juice and the alcohol content ; The appropriate content of distiller’s yeast is helpful in the rapid degradation of fruit juice and gain higher thickness alcohol.