南瓜酒发酵工艺优化  

Optimization of fermentation technology for pumpkin wine

作　　者：江明[1] 秦礼康[2] 

机构地区：[1]铜仁职业技术学院,贵州铜仁554300 [2]贵州大学,贵州贵阳550025

出　　处：《中国酿造》2009年第5期180-182,共3页China Brewing

摘　　要：以南瓜为主要原料,充分利用其营养丰富的特点,经打浆、糖化、成分调整后接种活性干酵母进行发酵,再经适当陈酿制成酒香浓郁的果酒。通过正交试验方法优化确定的最佳工艺条件和配方为:调整后糖度20°Bx、菌种添加量5%、主发酵温度25℃、发酵时间6d。Using pumpkin as raw material, pumpkin wine was produced after press, saccharifieation, adjusting composition and fermentation by active dry yeast. The optimal fermentation conditions were obtained by orthogonal experiment as followed： fermentation temperature 25℃, fermentation time 6 d, sugar content 20% and inoculum 5%.

关 键 词：南瓜 发酵 果酒 正交试验 

分 类 号：TS262.91[轻工技术与工程—发酵工程]