鸭梨酒酿造工艺分析  

Analysis of the Production Techniques of Pear Wine

作　　者：史振霞[1] 吴智艳[1] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《湖北农业科学》2016年第1期150-152,共3页Hubei Agricultural Sciences

基　　金：河北省科技厅项目(12227164);河北廊坊科技支撑项目(2012012014);廊坊师范学院项目(LSZY201203);廊坊师范学院生命科学学院本科生参与研究项目(skcyy201301);2013年河北省大学生创新创业训练项目(20131010005)

摘　　要：以河北鸭梨为试材研究鸭梨酒的最佳酿造工艺,探索不同发酵酵母,起始糖浓度和不同p H对鸭梨酒发酵质量的影响,从而确定鸭梨酒酿造的最佳工艺。结果表明,鸭梨酒发酵的最佳工艺条件是温度为20℃,发酵酵母为酵母SY,初始糖含量为10%,最适宜的初始p H为3.7。此条件下的鸭梨酒果香、酒香浓馥优雅,协调怡人,酒体丰满,醇厚爽口,口味绵延。Using Hebei pear as materials to research pear wine brew process, the concentrated of different fermentation yeast,the initial sugar concentration and pH of the fermentation wine quality were explored. The optimum process of pear wine brewing was determined. The optimum conditions tested pear wine were fermented at 20 ℃, fermentation yeast was yeast SY, and initial sugar content of 10%, the most appropriate pH was 3.7. Under this condition, pear fruit wine were and elegant, full-bodied and pleasant coordination, comfortable and refreshing taste stretches.

关 键 词：河北鸭梨 酿造 发酵质量 最佳工艺 

分 类 号：S661.2[农业科学—果树学]