安琪牌葡萄酒活性干酵母在草莓酒酿造中的应用  

Application of active dry yeast(Angel brand) in the production of strawberry wine

作　　者：赵芳[1] 

机构地区：[1]邯郸职业技术学院管理系食品工程教研室,河北邯郸056001

出　　处：《中国酿造》2008年第7期70-72,共3页China Brewing

摘　　要：研究了安琪葡萄酒活性干酵母在草莓汁中的发酵条件。表明发酵温度为20℃,初始pH值为3.3,接种量为0.2‰,SO2添加量为100mg/L,果胶酶量添加量为0.3 g/L,发酵出的酒质较好。采用安琪葡萄酒活性干酵母酿制得干型草莓酒具有典型的草莓香和酒香。The fermentation conditions of strawberry juice with Angel brand wine active dry yeast was studied. The optimal technical points were as follows： The fermentation temperature 20℃, initial pH 3.3, the vaccination quantity 0.2 %, the SO2 quantity 100 mg/L, the pectolase quantity 0.3 g/L. This method could make strawberry wine possess typical strawberry aroma and the wine aroma produced by fermentation.

关 键 词：草莓酒 活性干酵母 发酵 

分 类 号：TQ926.4[轻工技术与工程—发酵工程]