| 荔枝果酒酿造工艺研究 |
| |
| 引用本文： | 曹小敏,周丽华.荔枝果酒酿造工艺研究[J].江西农业学报,2008,20(12):93-94. |
| |
| 作者姓名： | 曹小敏 周丽华 |
| |
| 作者单位： | 1. 浙江省医药高等专科学校,应用生物系,浙江,宁波,315100
2. 江西省九江市庐山区疾病预防控制中心,江西,九江,332900 |
| |
| 摘 要： | 通过单因素试验和正交实验法优选荔枝果酒的最佳发酵工艺条件。结果表明，最适条件为温度21℃、接种量10％、糖度25％、柠檬酸添加量8g/L、有效SO2添加量0．13g／L、发酵时间10d。
|
| 关 键 词： | 荔枝 果酒 发酵 工艺 |
Study on Optimum Parameters of Litchi Wine Fermentation Process |
| |
| CAO Xiao-min,ZHOU Li-hua.Study on Optimum Parameters of Litchi Wine Fermentation Process[J].Acta Agriculturae Jiangxi,2008,20(12):93-94. |
| |
| Authors: | CAO Xiao-min ZHOU Li-hua |
| |
| Institution: | CAO Xiao-min1,ZHOU Li-hua2 |
| |
| Abstract: | The processing and fermentation techniques of litchi wine were studied and the optimum fermentation technical conditions were determined in this paper.The results showed that the optimum fermentation conditions were: temperature 21℃,inoculation 10%,degree of sugar 25%,accession of citric acid 8 g/L,accession of effective SO2 0.13 g/L and fermentation time 10 days. |
| |
| Keywords: | Litchi Wine Fermentation Optimum parameter |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
