| 桑杞酒发酵工艺研究 |
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| 引用本文： | 林勤,黄冬波,张琼芬.桑杞酒发酵工艺研究[J].农产品加工．学刊,2011(3):93-95. |
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| 作者姓名： | 林勤 黄冬波 张琼芬 |
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| 作者单位： | 北方民族大学,生物科学与工程学院,国家民委发酵酿造工程生物技术重点实验室,宁夏,银川,750021 |
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| 摘 要： | 以桑椹和宁夏枸杞为原料,采用发酵工艺,得出桑杞酒的最佳发酵工艺条件为:枸杞添加量5%,两次蔗糖添加比例60:40,SO2质量浓度为80mg/L,酵母质量浓度为1000mg/L。成品酒呈深紫红色,酒精体积分数11.5%,果香醇香协调,酸甜适宜。
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| 关 键 词： | 桑椹 枸杞 发酵工艺 |
Optimization of Brewing Conditions of Mulberry-Wolfberry Wine |
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| Lin Qin,Huang Dongbo,Zhang Qiongfen.Optimization of Brewing Conditions of Mulberry-Wolfberry Wine[J].Nongchanpin Jlagong.Xuekan,2011(3):93-95. |
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| Authors: | Lin Qin Huang Dongbo Zhang Qiongfen |
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| Institution: | (College of Biological Sciences and Engineering,Beifang University of Nationalities;Key Laboratory of Fermentation,Brewing Engineering and Biotechnology,State Nationalities Affairs Commission,Yinchuan,Ninxia 750021,China) |
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| Abstract: | Taking the mulberries and wolfberries as the raw material,the fermentation conditions of mulberry-wolfberry wine have been optimized in this paper.The results show that the optimal parameters of fermentation technology are as follows:the wolfberries adding amount of 5%,the ratio of sugar in twice 60:40,the SO2 concentration of 80 mg/L,and active dry yeast adding content of 1 000 mg/L.The finished wine is deep purple,with the moderation fragrance of fruit and the wine,the favorable taste of sour and sweet,and the concentration of alcohol by 11.5%. |
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| Keywords: | mulberry wolfberry brewing conditions |
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