安徽农业科学2012，Vol.40Issue(21)：11035-11037,11045,4.
固定化酵母发酵木瓜-西番莲复合果酒工艺的研究
Study of the Immobilized Yeast Fermentation Process of Papaya and Passion Fruit Compound Wine
黄夏 1潘嫣丽 1农志荣 1黄卫萍 1黄友琴1
作者信息
- 1. 广西农业职业技术学院食品工程系,广西南宁530007
- 折叠
摘要
Abstract
[ Objective] To study the best conditions for the immobilized yeast fermentation of papaya and passion fniit compound wine. [ Method ] Papaya and passion fruit were used as raw material to study the effects trf sugar content, pH, the amount of immobilized yeast and fermentation temperature an the contents of residua] sugar and alcohol, as well as ihe sensory quality of papaya and passion fruit compound wine. [ Result] The initial sugar content of papaya and passion fruit was the major factor influencing the residual sugar and alcohol content, as well as the sensory quality of the wine. The optimum fermentation conditions were 28% initial sugar content of mixed fruit juice, pH 4. 5, 0. 015% amount of yeast with a fermentation temperature of 25 . [Conclusion] Under the best conditions, the papaya and passion fruit compound wine with light yellow color, harmonious aroma of fruits and wme, fresh taste and 13.8% alcohol content wu produced.关键词
木瓜/西番莲/复合果酒/固定化酵母Key words
Papaya/ Passion fruit/ Compound fruit wine/ Immobilized yeast分类
农业科技引用本文复制引用
黄夏,潘嫣丽,农志荣,黄卫萍,黄友琴..固定化酵母发酵木瓜-西番莲复合果酒工艺的研究[J].安徽农业科学,2012,40(21):11035-11037,11045,4.
