| 发酵型冬瓜酒酿造技术研究 |
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| 引用本文： | 杨胜敖,石志红,江明. 发酵型冬瓜酒酿造技术研究[J]. 贵州农业科学, 2009, 37(12) |
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| 作者姓名： | 杨胜敖 石志红 江明 |
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| 作者单位： | 铜仁职业技术学院,贵州,铜仁,554300;西南大学,经济管理学院,重庆,400715;铜仁职业技术学院,贵州,铜仁,554300 |
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| 摘 要： | 为了对冬瓜的深加工提供参考,以冬瓜为原料,研究了冬瓜酒的生产,采用单因素和正交试验,以发酵后酒度和感官评定为综合评价指标,所得的最佳工艺条件为酵母量1.0%,pH 4.0,糖度22%,在26℃发酵8 d,可制得酒度为10%(v/v)淡黄色、澄清透明、有光泽和特有香气的冬瓜酒.其产品口感良好、颜色淡黄、澄清透明、性质稳定,具有冬瓜的清香和酒的醇香,符合国内外酒业的发展趋势.
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| 关 键 词： | 冬瓜 发酵酒 酿造技术 |
Study on the Processing Technique of Fermentation White Gourd Wine |
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| YANG Shen-gao,SHI Zhi-hong,JIANG Ming. Study on the Processing Technique of Fermentation White Gourd Wine[J]. Guizhou Agricultural Sciences, 2009, 37(12) |
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| Authors: | YANG Shen-gao SHI Zhi-hong JIANG Ming |
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| Abstract: | The single factor and orthogonal designs were used in production of white gourd wine to determine the optimum processing condition by evaluating the comprehensive index including its alcohol percentage and organoleptic evaluation.The results showed that white gourd wine with 10% (V/V), light yellow, good transparency and special aroma could be produced under the condition of 1.0% yeast, pH 4.0, 22% sugar and fermentation for 8 d at 26℃. |
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| Keywords: | white gourd fermentation wine processing technique |
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