葡萄发酵饮料的研制  

Study on the production of fermented grape beverage

作　　者：杨晓虹[1] 

机构地区：[1]昆明师范高等专科学校生物系,云南昆明650031

出　　处：《陕西师范大学学报（自然科学版）》2002年第S1期175-177,共3页Journal of Shaanxi Normal University：Natural Science Edition

摘　　要：以葡萄汁为原料,利用活力较强、产香明显的二株酵母菌、三株醋酸菌的发酵作用,酿制具有丰富营养价值和保健作用的新型果醋.试验获得的葡萄醋香味浓郁,风味协调,保留着葡萄固有的诱人色泽,酸度为5 12.A new fruit vinegar rich in nutrients and good to health was developed through the fermentation of grape juice using 2 populations of Saccharomyces cerevisiae and 3 populations of Acetobacter rincens. The grape vinegar yielded has a well balanced flavour and the attractive colour of fresh grape. Its pH value is 5.12.

关 键 词：葡萄汁 发酵 风味 果醋 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]