摘要
本文对番茄饮料酒的发酵过程进行了研究,研究表明葡萄酒酵母较适合番茄发酵,并确定了较佳的工艺条件:发酵温度18℃.接种量3％和料液糖度17％.
The process of tomato wine is studied here. The result obtained shows that the wine yeast is appropriate for the fermentation of tomato, the optimum operation condition for tomato is as follows:temperature at 18 C , inoculumm quantity 3% ,and initial sugar content 17%.
出处
《新疆大学学报（自然科学版）》
CAS
2005年第1期73-75,共3页
Journal of Xinjiang University(Natural Science Edition)
关键词
番茄
发酵
饮料酒
tomato
fermentation
alcoholic beverage
