浸泡型橄榄配制酒的工艺条件优化  

Optimization of brewing technology of immersed olive wine

作　　者：赵翾[1] 李红良 张爱华[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]东莞市广益食品添加剂有限责任公司,广东广州523220

出　　处：《中国酿造》2010年第10期165-167,共3页China Brewing

基　　金：云浮-仲恺科研基金项目(G2004207)

摘　　要：以发酵米酒作为酒基,橄榄为主要原料,研究了浸泡法制备橄榄酒的酿造工艺条件。通过单因素试验分别考察了浸泡温度、浸泡时间和料液比对橄榄酒感官评价的影响,并用正交试验优化了酿造工艺条件为浸泡温度25℃,浸泡时间25d,料液比为1∶2。The brewing technology of the immersed olive wine was discussed using the rice wine as base liquor and olive as main material. The optimum brewing technical conditions were determined by the single factor experiment and the orthogonal test. The results showed that the optimum brewing technology of the olive wine was： 25℃ for the soaking temperature, 2.5 h for the soaking time and 1：2 for solid to liquid ratio.

关 键 词：橄榄酒 酿造 浸泡:优化 

分 类 号：TS262.8[轻工技术与工程—发酵工程]