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投稿时间：2016-02-06
投稿时间：2016-02-06
中文摘要: 以青提为主要原料，研究采用控温发酵技术酿制青提果酒的工艺流程，根据单因素试验结果，采用 L9（34）正 交组合设计，确定最佳工艺参数为：果胶酶用量为 100 mg/L，SO2 添加量为 70 mg/L，主发酵时间为 10 d，发酵温度为
28 ℃，酵母接种量为 6 %，糖度调整为 18 %。在此条件下酿造，可得到色泽好、风味佳、酒度适中的水果型青提果酒。
Abstract:Green grape were used as main material， green grape wine was produced by temperature control fer mentation. Based on the single factor experimental results， L9（34） orthogonal combination test were adopted to determine the optimal processing parameters. The addition amount of pectinase was 100 mg/L， SO2 content was 70 mg/L， fermentation time was 10 d， fermentation temperature was 28 ℃，the active dry yeast was 6 % and sugar content was adjusted to 18 %.Under these circumstances， we can brew fruity green grape wine with good color， better taste and medium alcohol content.
keywords: green grape fruit wine Fermentation
文章编号：201701022 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| HUANG Qiong， HE Yan-ping | Fujian Vocational College of Agriculture， Fuzhou 350007， Fujian， China |
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