柑橘酒发酵条件研究  

Study on the Fermentation Process of Orange Wine

作　　者：万萍[1] 李翔[1] 李曦[1] 易晓成[2] 

机构地区：[1]成都学院生物产业学院,四川成都610106 [2]四川工商职业技术学院,四川都江堰611800

出　　处：《食品与发酵科技》2013年第1期67-69,90,共4页Food and Fermentation Science & Technology

摘　　要：四川是柑橘大省,有着丰富的柑橘资源,本试验对柑橘酒发酵条件进行了研究。采用单因素试验找出发酵pH、接种量和温度的最佳条件,再用正交试验进行进一步的优化。结果表明:在pH 3.8,接种量12%,温度25℃的条件下发酵5d,酒精度达到11.24%。Sichuan is citrus province, have rich citrus resources, this paper studied the fermentation conditions of citrus wine. Using single factor test to find fermentation pH, inoculation quantity and temperature, the optimum condition of the reoccupy orthogonal test for further optimization, the results showed that the pH 3.8, inoculation quantity 12%, the temperature is 25℃ under the conditions of fermentation 5d, 11.24% alcohol.

关 键 词：柑橘酒 发酵条件 正交实验 

分 类 号：TS262.7[轻工技术与工程—发酵工程]