现代食品科技2013，Vol.29Issue(2)：367-371,5.
干型苹果酒发酵工艺条件的优化
Optimization of the Fermentation Conditions of Dry Cider
卫春会 1黄治国 1罗惠波 1王毅 1杨晓东1
作者信息
- 1. 四川理工学院酿酒生物技术及应用四川省重点实验室,四川自贡643000
- 折叠
摘要
Abstract
Using the Rails as raw materials, dry cider was produced by pulp beating, color-protecting, enzyme treating, composition adjusting, fermenting and clarifying. Through the single factor experiments, the best conditions of color-protecting and clarifying were the addition of 0.1% citric acid and 0.04% vitamin C after beating, the chitosan addition of 0.25% to apple wine and the treatment time of 24 hours. The experiment results had the best effect, By orthogonal experimental ascertained the best conditions for the process of cider as follows: initial sugar content of 20%, inoculums amount of yeast 8% and fermentation time of 10 days. After produced, the dry cider showed light yellow green and luster-transparent, and had the typical fruit aroma and enjoyable wine aroma, with perfect liquor body and vinegar-sweet taste.关键词
苹果酒/发酵/工艺Key words
cider, fermentation/ technology引用本文复制引用
卫春会,黄治国,罗惠波,王毅,杨晓东..干型苹果酒发酵工艺条件的优化[J].现代食品科技,2013,29(2):367-371,5.
