| 番荔枝果酒酿造工艺研究 |
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| 引用本文： | 陈晓芸,曹郁生. 番荔枝果酒酿造工艺研究[J]. 农产品加工．学刊, 2012, 0(5): 58-60 |
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| 作者姓名： | 陈晓芸 曹郁生 |
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| 作者单位： | 南昌大学生命科学与食品工程学院,江西南昌,330031 |
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| 摘 要： | 采用成熟番荔枝果实为原料,研究在不同发酵温度、SO2添加量、酵母接种量、植酸量等条件下对其果酒发酵品质影响,最终得出最佳发酵工艺条件:SO2添加量为80~120 mg/L,发酵温度为23~26℃,酵母接种量为0.6 g/L,植酸添加量为0.06%~0.08%。
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| 关 键 词： | 番荔枝果酒 酿造工艺 研究 |
Brewing Process of Sugar Apple Wine |
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| CHEN Xiao-yun , CAO Yu-sheng. Brewing Process of Sugar Apple Wine[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(5): 58-60 |
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| Authors: | CHEN Xiao-yun CAO Yu-sheng |
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| Affiliation: | (School of LifeScienceand Food Engineering,NanchangUniversity,Nanchang,Jiangxi 330031,China) |
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| Abstract: | Mature sugar apples are collected as raw materials to test its wine fermentation effect under different conditions of fermentation temperature,SO 2 quantity,yeast vaccination quantity,phytic acid quantity,etc.Best fermentation process conditions are finally concluded: SO 2 quantity 80~120 mg/L,fermentation temperature 23~26 ℃,yeast vaccination quantity 0.6 g/L,phytic acid quantity 0.06~0.08%. |
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| Keywords: | sugar apple wine brewing process study |
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