梨子发酵果酒及粉末化的研究  

Study on the Fermented Pear Wine and Solid Alcohol

作　　者：曹新志[1] 肖敏[1] 明红梅[1] 

机构地区：[1]四川理工学院食品与生物技术应用研究所,四川自贡643000

出　　处：《四川食品与发酵》2008年第6期22-24,共3页Sichuan Food and Fermentation

摘　　要：以梨子汁为原料,分别用野生酵母、葡萄酒酵母发酵制备果酒,试验表明:葡萄酒酵母发酵生产的果酒残糖低,酒精含量高,果酒用环糊精粉末化后酒精回收率最高可达56.5%。Fruit wine were prepared as the pear juice was fermented with wild yeast and wine yeast respectively. The resuits showed that the fruit wine produced by the fermentation of wine yeast had low residual sugar while high alcohol content. The recycling rate of alcohol was up to 56.5% as the solid alcohol was made with eyelodextrin.

关 键 词：梨予 酵母 果酒 粉末酒 

分 类 号：TS209[轻工技术与工程—食品科学]