中国果菜Issue(10)：26-28,3.
蜂蜜酒酿造工艺研究
Study on Brewing Technology of Honey Wine
刘光鹏 1焦守凤 2和法涛 1朱风涛 1赵岩 1马寅斐 1初乐1
作者信息
- 1. 中华全国供销总社济南果品研究院，山东济南250014
- 2. 青岛啤酒<滕州>有限公司，山东滕州277500
- 折叠
摘要
Abstract
By Single-factor method and orthogonal experiment to determine the optimal parameters of fermentation conditions as follows:the amount of 1.0g/L urea, fermentation temperature of 20℃, broth pH4.3. The mead being mellow, harmonious, a unique style was obtained. The results of analysis illustrated that the alcohol degree was 12.33%.关键词
蜂蜜酒/发酵条件/酒精/正交实验Key words
Mead/mermenting condition/alcohol/orthogonal experiment分类
轻工纺织引用本文复制引用
刘光鹏,焦守凤,和法涛,朱风涛,赵岩,马寅斐,初乐..蜂蜜酒酿造工艺研究[J].中国果菜,2014,(10):26-28,3.
