库尔勒香梨白兰地酿造工艺初步研究(一)  

Study on the brewing technology of Korla pear brandy

作　　者：王俊沪[1] 冯作山[2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]新疆农业大学食品学院,乌鲁木齐830001

出　　处：《酿酒》2004年第1期77-80,共4页Liquor Making

摘　　要：研究了在香梨白兰地发酵中采取不同性状的香梨原料及破碎方式、不同调糖浓度及调SO2 浓度、在不同的调酸时间和温度等各发酵条件对香梨白兰地风味的影响 ,并依此酿造工艺 ,对所用酿酒干酵母与自选酵母进行了扩大发酵比较。The effect on the brewing technology of Korla pear brandy with special flavor and high quality by using different state of Korla pear as raw material, through mashing、ingredient adjusting and fermenting by using dry yeasts were studied. Compared with the dry wine yeast, a 10L-scale fermentation in Kuerle pear brandy was performed by using screened yeast according to the brewing technology.

关 键 词：库尔勒香梨 白兰地 酿造工艺 发酵条件 风味 酵母 

分 类 号：TS262.38[轻工技术与工程—发酵工程]