酿酒
釀酒
양주
LIQUOR MAKING
2012年
4期
76-77
,共2页
王毓宁%李鹏霞%胡花丽%李志强%赵延存%孙娅%康军凯
王毓寧%李鵬霞%鬍花麗%李誌彊%趙延存%孫婭%康軍凱
왕육저%리붕하%호화려%리지강%조연존%손아%강군개
水蜜桃%生产工艺%酶解%主发酵
水蜜桃%生產工藝%酶解%主髮酵
수밀도%생산공예%매해%주발효
peach%production process%enzymatic hydrolysis%main fermentation
以水蜜桃为主要原料,研究水蜜桃果酒的生产工艺。结果表明,水蜜桃果酒生产工艺为采用并渣发酵,SO2添加量（以偏重亚硫酸钠为添加）0.5g/L,添加果胶酶0.1%,酶解温度25℃,酶酵解12h,接种一号酵母,主发酵温度控制22℃。
以水蜜桃為主要原料,研究水蜜桃果酒的生產工藝。結果錶明,水蜜桃果酒生產工藝為採用併渣髮酵,SO2添加量（以偏重亞硫痠鈉為添加）0.5g/L,添加果膠酶0.1%,酶解溫度25℃,酶酵解12h,接種一號酵母,主髮酵溫度控製22℃。
이수밀도위주요원료,연구수밀도과주적생산공예。결과표명,수밀도과주생산공예위채용병사발효,SO2첨가량（이편중아류산납위첨가）0.5g/L,첨가과효매0.1%,매해온도25℃,매효해12h,접충일호효모,주발효온도공제22℃。
The peach is the main raw material, peach wine production process. The results showed that peach wine production process and waste fermented SO2 added （to the Sodium Met bisulfite to add）0.5g/L, add the pectinase 0.1%, reaction temperature 25℃, enzymatic hydrolysis 12h, inoculated on the I st yeast, main fermentation temperature control 22 ℃.
