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枸杞果酒酿造工艺研究
引用本文:倪志婧,马文平.枸杞果酒酿造工艺研究[J].安徽农业科学,2009,37(24):11712-11713.
作者姓名:倪志婧  马文平
作者单位:北方民族大学,生命科学与工程学院,宁夏银川,750021
摘    要:目的]探究宁夏枸杞果酒最佳酿造工艺条件。方法]以宁夏枸杞鲜果为原料,通过酶解、酒精发酵、澄清处理等工艺,并采用正交试验方法对枸杞果酒酿造工艺中的主要影响因素进行优化。结果]结果表明,影响酒精度的主要因素依次沩接种量〉发酵温度〉SO2添加量;酒精发酵最佳工艺组合:酵母接种量为0.2%,发酵温度为28℃,SO2添加量为100mg/L。通过对比试验,80.0mg/L明胶或100.0mg/L皂土可以直接澄清枸杞鲜果酒。结论]生产的果酒果香浓郁,营养丰富。

关 键 词:枸杞  果酒  酿造工艺

Study on Brewing Technology of Barbary Wolfberry Wine
NI Zhi-jing et al.Study on Brewing Technology of Barbary Wolfberry Wine[J].Journal of Anhui Agricultural Sciences,2009,37(24):11712-11713.
Authors:NI Zhi-jing
Institution:NI Zhi-jing et al(College of Life Science , Engineering,Beifang Ethinic University,Yinchuan,Ningxia 750021)
Abstract:Objective] The aim was to research the optimal brewing technology condition of barbary wolfberry wine.Method] Taking fresh fruit of barbary wolfberry,through enzymatic hydrolysis,alcohol fermentation,clarification procedure and other technologies,the main effect factors in the process of barbary wolfberry wine were optimized by using orthogonal test method.Result] The result showed that the order of main factors which affected alcohol degree was inoculation amount> fermentation temperature> SO2 adding am...
Keywords:Barbary wolfberry  Wine  Brewing technology  
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