提子果酒发酵工艺研究  

Fermentation Technology of Tizi Wine

作　　者：杜森[1] 高玉荣[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2015年第6期40-42,共3页Farm Products Processing

摘　　要：通过对提子果酒品质主要影响因素的研究,确定提子果酒的发酵工艺。试验结果表明,初始p H值、葡萄酒活性干酵母接种量、发酵温度对提子果酒品质影响显著;最佳发酵条件为初始p H值3.5,葡萄酒活性干酵母接种量0.2 g/L,发酵温度20℃,发酵时间10 d。在此条件下制备的提子果酒酒精体积分数为11.4%,色泽粉红、酒体丰满、味道醇厚,具有提子果酒的典型风格。The Tizi wine fermented process parameters is determined by the reseach to the main factors effecting on the wine quility. The experimental results show that the amount of initial pH, inoculation amount of wine active dry yeast, fermentation temperature significantly influenced the quality of fermented soybean milk, the best fermentation conditions are initial pH 3.5, inoculation of wine active dry yeast 0.2 g/L, at 20 ℃ fermented for 10 d. Under these conditions, Tizi wine with alcohol content 11.4%, pink, full bodied, mellow, coordination and with Tizi wine typical style is prepared.

关 键 词：提子 果酒 发酵 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]