CAJ | 학술논문

以新鲜毛酸浆为原料，研究酵母接种量、初始糖度和发酵温度对毛酸浆酒酒精度的影响，采用正交试验法优化最佳发酵工艺条件。毛酸浆酒最佳发酵工艺条件为：酵母菌接种量0.10%，发酵初始糖度22%，发酵温度26℃，发酵时间10 d。在此条件下制得毛酸浆酒的酒精度为11.20%vol，呈橙黄色，具有独特的毛酸浆果香和酒香。
이신선모산장위원료，연구효모접충량、초시당도화발효온도대모산장주주정도적영향，채용정교시험법우화최가발효공예조건。모산장주최가발효공예조건위：효모균접충량0.10%，발효초시당도22%，발효온도26℃，발효시간10 d。재차조건하제득모산장주적주정도위11.20%vol，정등황색，구유독특적모산장과향화주향。
Fresh Physalis pubescens L. was used to the raw materials, the effects of inoculation amount, initial sugar content, fermentation temperature on Physalis pubescens L. wine were researched. The optimal fermentation conditions are determined by the orthogonal ex-periment. The results show that the optimal Physalis pubescens L. wine fermentation conditions are as follows: the inoculation amount 0.10%, the initial sugar content 22%, fermentation temperature 26 ℃ and fermentation time 10 d. Under the optimal conditions,the al-cohol content reached 11.20%vol, and the wine was orange yellow with characteristic fruity flavour and delicate bouquet.