库尔勒香梨白兰地酿造工艺初步研究  

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,新疆乌鲁木齐830001

出　　处：《食品科学》2004年第3期121-126,共6页Food Science

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 effects on the brewing technology of Korla pear brandy with special flavor and high quality by using different stateof Korla pear as raw material, through mashing、ingredient adjusting and fermenting at different tempture by using dry yeastswere studied. Compared with the dry wine yeast, a 10L-scale fermentation in Kuerle pear brandy was performed by usingscreened yeast according to the brewing technology.

关 键 词：香梨白兰地 酿造工艺 酵母 发酵条件 原料 

分 类 号：TS262.38[轻工技术与工程—发酵工程]