库尔勒香梨白兰地发酵工艺的优化  

Optimization of Brewing Technology of Korla Pear Brandy

作　　者：王俊沪[1] 万晓娟 贾志明 冯作山[3] 

机构地区：[1]东北农业大学食品学院 [2]库尔勒香梨股份东方圣果公司,库尔勒841000 [3]新疆农业大学食品学院,乌鲁木齐830001

出　　处：《食品与发酵工业》2004年第6期145-149,共5页Food and Fermentation Industries

摘　　要：对决定香梨酒品质的关键环节 ,调酸、调糖、酵母菌种、发酵时间、发酵温度 5个主要因素进行多因子组合实验 ,分析了各发酵条件对香梨白兰地风味的影响 。The orthogonal test was performed on the basis of the five main factor which were acid content,sugar content,yeast strain, fermentive period and temperature The influence on Korla pear brandy with special flavor and high quality was anal sized through optimization and the practicable brewing technology was established based on our results

关 键 词：库尔勒香梨 白兰地 发酵工艺 优化 风味 

分 类 号：TS262[轻工技术与工程—发酵工程]