南瓜酒加工工艺研究  

Study on the Processing Technology of Pumpkin Fermented Wine

作　　者：安冬梅[1] 孟长军[2] 孙爱红[1] 

机构地区：[1]荆楚理工学院,湖北荆门448000 [2]西安文理学院,陕西西安710065

出　　处：《北方园艺》2012年第15期166-168,共3页Northern Horticulture

摘　　要：以南瓜为原料,研究了南瓜酒的发酵工艺。结果表明:南瓜酒最佳工艺参数为:发酵温度为(20±1)℃、初始糖度20%、初始pH 4.5、接种量为0.6g/L、SO2添加量100mg/L。Taking the pumpkin as material,the fermatation prossess of the pumpkin wine was studied. The results showed that through the compared trials,the optimal processing parameter and some factors affecting product quality have been determined：main fermentation temperature （（20±1）℃ ,yeast inoculum 0. 6 g/L, initial sugar level 20%,initial pH 4. 5, SO2 adding amount of 100 mg/L.

关 键 词：南瓜酒 加工工艺 

分 类 号：TS262.8[轻工技术与工程—发酵工程]