2种发酵鸭梨酒的研制  

Processing of two kinds of fermented pear wine

作　　者：冯紫慧[1] 赵超[1] 庄志发 王凤艳[1] 

机构地区：[1]山东轻工业学院,山东济南250014 [2]山东省食品发酵工业研究设计院,山东济南250013

出　　处：《中国酿造》2008年第5期131-132,共2页China Brewing

摘　　要：以阳信鸭梨鲜果为主要原料,添加部分浓缩鸭梨汁,加入0.03%果胶酶,接种0.08%高活性干酵母,26℃～30℃适温发酵,通过添加蜂蜜澄清、加热等处理方法,研制了2种半甜型鸭梨酒,质量符合相关标准要求。The process of producing pear wine using fresh pear juice as material was introduced in this article. The optimum fermentation conditions were as the following： content of pectinase 0.03%, inoculated size of active dry yeast 0.08%, and fermentation temperature 26-30℃. By applying some procedures including ingredients adjustment, clarification and heat treatment, two kinds of half-sweetness pear fruit wine were produced. It was found that the quality of the product reach the national food criterion.

关 键 词：鸭梨 发酵 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]