摘要
选择了一种适宜苹果酒生产的酵母 ,利用单因子和正交实验法对苹果酒的发酵条件进行了优化 ,得到理想的发酵条件为 :温度 2 0℃、糖度 2 2°Bx、酸度 2g/L(pH =4 .0 6 )和接种量 0 .5g/L。
Using selected yeast, the fermentation conditions of Cider were optimized with single factor and orthogonal test . The result shows that at temperature 20℃, glucose concentration 22°Bx, acid concentration 4 g/L(base on Malic acid ,pH=3.45)and inoculum concentration 0.5 g/L, high quality cider can be produced. The result is useful for ones to make high quality cider.
出处
《酿酒》
CAS
北大核心
2004年第5期72-74,共3页
Liquor Making
