苹果酒发酵条件的控制与研究  

Control and Study on Optimal Fermentation Conditions of Apple Wine

作　　者：林巧[1] 杨永美[1] 孙小波[1] 李流川[1] 

机构地区：[1]西昌学院食品科学系,四川西昌615013

出　　处：《中国酿造》2008年第5X期60-63,共4页China Brewing

摘　　要：以苹果为原料,经分选、清洗、破碎、榨汁、澄清、发酵、陈酿、过滤等工序制成含酒精14%vol的半甜型苹果酒。对在位发酵罐设置溶氧、pH值、温度、转速、罐压、空气流量等发酵条件进行发酵。Apples was made into half-sweet apple wine with alcohol content as 14%(v/v) though the procedures of choosing,cleaning,grinding,extracting,clarification,fermentation,mellowing,filtration etc.Fermentation progressed through setting up DO fermentation pH,fermentation temperation,fermentation revoling speed,pressure and air flux.

关 键 词：苹果酒 发酵条件 控制研究 单因素试验 

分 类 号：TS262[轻工技术与工程—发酵工程]