| 雪莲果-西番莲混合果酒发酵工艺的研究 |
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| 引用本文： | 潘嫣丽,农志荣.雪莲果-西番莲混合果酒发酵工艺的研究[J].安徽农业科学,2011(9):5367-5369. |
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| 作者姓名： | 潘嫣丽 农志荣 |
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| 作者单位： | 广西农业职业技术学院; |
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| 基金项目： | 广西农业职业技术学院科技创新课题 |
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| 摘 要： | 目的]优选雪莲果-西番莲混合果酒的发酵工艺。方法]以雪莲果和西番莲果为原料,研究了糖度、酵母用量、温度、酸度和雪莲果与西番莲果汁质量比对雪莲果-西番莲混合果酒发酵的影响。结果]糖度、温度、活性干酵母用量和酸度对混合果酒发酵的影响较大,最佳发酵条件为：混合果汁含糖量23%,雪莲果汁与西番莲果汁质量比为9/1,活性干酵母用量0.010%,温度25℃,pH值4.0。结论]最佳发酵条件下可以获得色泽淡黄自然、透明,果香与酒香和谐,入口清爽,酒精度约11.7%（V/V）的雪莲果-西番莲混合果酒,且发酵结果比较稳定,达到工艺要求。
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| 关 键 词： | 雪莲果 西番莲 混合果酒 发酵工艺 |
Study on the Fermentation Technology of the Compound Wine of Yacon and Passion Fruit |
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| PAN Yan-li et al.Study on the Fermentation Technology of the Compound Wine of Yacon and Passion Fruit[J].Journal of Anhui Agricultural Sciences,2011(9):5367-5369. |
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| Authors: | PAN Yan-li |
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| Institution: | PAN Yan-li et al(Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning,Guangxi 530007) |
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| Abstract: | Objective] The fermentation technology of the compound wine of yacon and passion fruit was optimized through the research.Method] The effect of the content of initial sugar,the amount of yeast,the temperature,the acidity and the ratio yacon/passion on the fermentation of the compound wine of yacon and passion fruit as raw material was studied.Result] The fermentation technology of the compound wine was the content of initial sugar,the temperature,the amount of yeast and the acidity greatly affect the fer... |
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| Keywords: | Yacon Passion Mixed fruit wine Fermentation technology |
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