酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
8期
93-95
,共3页
鸭梨酒%酿造工艺%酵母菌
鴨梨酒%釀造工藝%酵母菌
압리주%양조공예%효모균
Ya pear wine%brewing processing%yeast
利用自选产香酵母GY酿造鸭梨酒，应用正交试验对其酿造工艺进行了优化。结果表明，在鸭梨汁中添加50mg／L的S02既能抑制杂菌生长，又可以防止鸭梨汁的褐变；正交试验优化发酵条件为：温度25℃，接种量为1×10^7cell／mL，初始pH值为4．0，该条件下酵的鸭梨酒香气较突出，酒体较丰满，风味较好。
利用自選產香酵母GY釀造鴨梨酒，應用正交試驗對其釀造工藝進行瞭優化。結果錶明，在鴨梨汁中添加50mg／L的S02既能抑製雜菌生長，又可以防止鴨梨汁的褐變；正交試驗優化髮酵條件為：溫度25℃，接種量為1×10^7cell／mL，初始pH值為4．0，該條件下酵的鴨梨酒香氣較突齣，酒體較豐滿，風味較好。
이용자선산향효모GY양조압리주，응용정교시험대기양조공예진행료우화。결과표명，재압리즙중첨가50mg／L적S02기능억제잡균생장，우가이방지압리즙적갈변；정교시험우화발효조건위：온도25℃，접충량위1×10^7cell／mL，초시pH치위4．0，해조건하효적압리주향기교돌출，주체교봉만，풍미교호。
Self-selected yeast GY was used to produce pear wine, and the optimum fermentation conditions were determined by orthogonal test as follows： the addition of 50 mg/L SO2 could not only inhibit the growth of sundry bacteria but also prevent the browning of pear juice, fermentation temperature was at 25 ℃, yeast inoculating quantity was 1 ×10^7cell/mL, and the initial pH value was 4.0. Under the above conditions, the produced pear wine had full wine body and good taste and enjoyable aroma.
