香菇酒发酵工艺条件优化  

Study on fermentation technology of mushroom wine

作　　者：李兰[1] 郭丹钊[1] 熊庆伟[1] 

机构地区：[1]河南科技学院生物工程系,河南新乡453003

出　　处：《酿酒》2006年第1期68-70,共3页Liquor Making

摘　　要：本研究采用发酵法生产香菇酒,通过单因素试验和正交试验确定出发酵型香菇酒的最佳发酵条件,并用方差分析方法确定了最佳的澄清条件,从而酿制出风味纯正、酒体丰满、营养丰富的发酵型香菇酒。The optimal fermentation conditions of mushroom wine were studied through single factors and orthogonal test, and the optimal clarification technology was confirmed in this study. Therefore the fermented mushroom wine of savory, plump and nutritious was obtained.

关 键 词：香菇酒 发酵 单因子 正交试验 澄清 

分 类 号：S646.12[农业科学—蔬菜学] TS261.4[农业科学—园艺学]