石榴果醋酒精发酵工艺的研究  

Research on Alcohol Fermentation Technology of Pomegranate Fruit Vinegar

作　　者：赵文亚[1] 张立华[1] 孙中贯[1] 

机构地区：[1]枣庄学院生命科学学院,山东枣庄277160

出　　处：《食品研究与开发》2015年第11期76-78,共3页Food Research and Development

摘　　要：以石榴为原料,研究石榴果醋的生产,对石榴果醋制作过程中酒精发酵进行了研究。通过单因素和正交试验,得出酒精发酵的最佳工艺条件,即酵母接种量为0.10%、发酵温度为28℃、初始糖度为16%。Pomegranate was used as raw material to produce the fruit wine. The main processing technology of alcohol fermentation were studied. By single factor experiment and the orthogonal experiment , the optimum alcoholic fermentation conditions were obtained. ,for inoculum of yeast 0.10%, fermentation temperature28℃, sugar content 16%.

关 键 词：石榴 果醋 酒精发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]