CAJ | 학술논문

以纯油菜花蜜为原料发酵制备蜂蜜酒，最适发酵菌种为安琪黄酒酵母。通过单因素和正交试验研究，得出主发酵最适条件：温度20℃、尿素添加量0．3％、磷酸铵O．1％、pH值3．9、起始糖度30Brix、酵母接种量0．3％、发酵周期为20d。以该工艺条件生产的蜂蜜酒自然澄清、酒香浓郁、余味幽长、酒色纯正、风味好。
이순유채화밀위원료발효제비봉밀주，최괄발효균충위안기황주효모。통과단인소화정교시험연구，득출주발효최괄조건：온도20℃、뇨소첨가량0．3％、린산안O．1％、pH치3．9、기시당도30Brix、효모접충량0．3％、발효주기위20d。이해공예조건생산적봉밀주자연징청、주향농욱、여미유장、주색순정、풍미호。
Pure cole flowers honey was used as raw materials to produce fermented honey wine. The most suitable yeast for the fermentation is Angel yellow rice wine yeast.Through single factor experiment and orthogonal experiments, the optimum chief fermentation conditions were summed up as follows：fermentation temperature was at 20 ℃, the addition level of urea was 0.3 %, the addition level of ammonium tertiary phos- phate was 0.1%, yeast inoculating amount was 0.3 %, pH was 3.9, initial sugar degree was 30Brix and the fermentation time was 20 day. Under the above conditions, the produced honey wine was clear and had pure wine color, delicious taste and mellow aroma.