安徽农业科学2011，Vol.39Issue(11)：6534-6535,2.
甜瓜果酒酿造工艺研究
Study on the Technology of Melon Fruit Wine Preoaration
摘要
Abstract
[ Objective ] The method of melon fruit wine preparation was experimented for the improvement of its utilization value through the research on the technical method of melon fruit Jinyuxiang fermentation wine. [ Method] The maturity and fresh melons being take as raw material, the main factor affecting the amount of the yeast-adding, tartaric acid, SO2 and the fermentation temperature was optimized through the orthogonal experiment for its control of the technical method and fermentation indicator after beating and the adjustment of sauce ingredients.[ Result ] The optimal result indicated the factor affeeting the degree of fruit wine was the amount of the tartaric acid ＞ the fermentation temperature ＞ the amount of SO2 ≥the amount of yeast-adding and the best technical combination was that the amount of the yeast-adding was 200 mg/L, the fermentation temperature was 28 ℃, the amount of SO2 was 80 mg/L and the amount of taric acid was 6 g/L. [ Conclusion] The fruit wine was with unique favor and good taste under the experimental indicator, which provide the method and basis of the development of fruit wine.关键词
甜瓜果酒/酵母发酵/正交试验Key words
Melon fruit wine/ Yeast fermentation/ Orthogonal experiment分类
农业科技引用本文复制引用
倪志婧,马文平..甜瓜果酒酿造工艺研究[J].安徽农业科学,2011,39(11):6534-6535,2.基金项目
北方民族大学校级项目(2010Y044). （2010Y044）
