摘要
研究了活性干酵母应用于发酵型杨梅酒的特性。试验结果表明 ,SO2 浓度和活性干酵母的添加量显著影响杨梅酒的发酵速率和口感。文中采用了单因素发酵性能试验和比较试验。结果表明 ,当发酵用杨梅原汁SO2 质量浓度在 5 0～ 10 0mg/L ,活性干酵母的添加量在10 6 ～ 10 7/mL条件下 ,杨梅汁发酵迅速 ,得到的酒液品质与使用As 14 5 0鲜酵母发酵得到的杨梅酒相近 ,口感较佳。
The fermentation properties of ADY (active dry yeast) during redbayberry wine brewing was studied The results showed that the additional amount of sulfur dioxide and ADY could obviously affect the fermentation rate and the organoleptic character of redbayberry wine Single factor tests were applied in this test The results suggested the optimal amount of sulfur dioxide was 50～100mg/L and the optimal inoculation of ADY was 1 0×10 6～1 9×10 7 cell/mL Compared with redbayberry wine fermented by the fresh wine yeast strain, As 1450, the redbayberry wine fermented by ADY had similar high quality ADY is suitable for redbayberry wine brewing
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第12期11-15,共5页
Food and Fermentation Industries
基金
英国文化委员会资助项目
