板栗酒的研制  

Study on the Chestnut Wine

作　　者：余蕾[1] 李凤林[2] 

机构地区：[1]厦门海洋职业技术学院,福建厦门361012 [2]吉林农业科技学院,吉林132101

出　　处：《河北农业科学》2007年第6期65-66,69,共3页Journal of Hebei Agricultural Sciences

摘　　要：以板栗为主要原料,经液化、糖化后接种酵母进行发酵,对液化液的糖化度及主发酵条件进行了试验优化。确定了最佳发酵工艺条件为温度25℃,时间6 h,总糖度20%,菌种液加量80%。The fermentation conditions of chestnut wine using chestnut as main material were optimized. The optimum fermentation conditions of chestnut wine were obtained： the temperature was 25 ℃, the fermentation time period was 6 h, the total sugar was 20% and the addition quantity of active yeast was 80%, respectively.

关 键 词：板栗酒 发酵 糖化度 正交试验 

分 类 号：TS261.43[轻工技术与工程—发酵工程]