| 枣酒发酵条件优化试验 |
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| 引用本文： | 曹礼,王晓琴,韩多红,夏莘彬.枣酒发酵条件优化试验[J].甘肃农业科技,2009(10):6-8. |
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| 作者姓名： | 曹礼 王晓琴 韩多红 夏莘彬 |
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| 作者单位： | 1. 河西学院生命科学与工程系,甘肃,张掖,734000;河西学院生态研究所,甘肃,张掖,734000
2. 河西学院生命科学与工程系,甘肃,张掖,734000 |
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| 摘 要： | 以临泽小枣为原料，研究了枣酒在发酵过程中pH、接种量及S02添加量对枣酒品质、感官指标及酒精度高低的影响。结果表明：当pH为5．5、接种量为10％、SO2添加量为120．omg／L时，酒精度含量最高，为11．6°。
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| 关 键 词： | 正交设计 发酵条件 枣酒 试验 |
Optimization Experiment on Fermentation Conditions of Jujube Wine |
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| CAO Li,WANG Xiao-qin,HAN Duo-hong,XIA Shen-bin.Optimization Experiment on Fermentation Conditions of Jujube Wine[J].Gansu Agricultural Science and Technology,2009(10):6-8. |
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| Authors: | CAO Li WANG Xiao-qin HAN Duo-hong XIA Shen-bin |
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| Institution: | CAO Li1,2,WANG Xiao-qin1,HAN Duo-hong1,XIA Shen-bin1(1.Department of Life Science and Engineering,Hexi University,Zhangye Gansu 734000,China,2.Institute of Ecology,China) |
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| Abstract: | Jujube （produced in Linze） was used as raw materials to produce jujube wine by orthogonal test. The opti- mum fermentation conditions are as follow： pH value was 5.5, inoculation quantity was 10%, SO2 added was 120. 0 mg/L and the hightest of alcohol degrees content was 11.6° during the fermentation. |
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| Keywords: | Orthogonal design Fermentation conditions Jujube wine Experiment |
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