现代农业科技
現代農業科技
현대농업과기
XIANDAIHUA NONGYE
2014年
15期
307-308,317
,共3页
李昌远%胡永金%魏世杰%王玲
李昌遠%鬍永金%魏世傑%王玲
리창원%호영금%위세걸%왕령
苹果酒%发酵%果汁前处理%果胶酶%SO2%抑菌
蘋果酒%髮酵%果汁前處理%果膠酶%SO2%抑菌
평과주%발효%과즙전처리%과효매%SO2%억균
cider%fermentation%juice pre-treatment%pectinase%SO2%bacteriostatic
为生产安全优质的苹果酒，针对苹果汁的制备和处理环节，展开果胶酶澄清果汁试验、SO2抑菌试验，以及相关发酵试验。研究结果表明：苹果汁暴露在空气中，充分与氧气接触后，发酵出来的酒更具有苹果酒香特质，未添加果胶酶处理的苹果酒，果香味更浓，香气更复杂。
為生產安全優質的蘋果酒，針對蘋果汁的製備和處理環節，展開果膠酶澄清果汁試驗、SO2抑菌試驗，以及相關髮酵試驗。研究結果錶明：蘋果汁暴露在空氣中，充分與氧氣接觸後，髮酵齣來的酒更具有蘋果酒香特質，未添加果膠酶處理的蘋果酒，果香味更濃，香氣更複雜。
위생산안전우질적평과주，침대평과즙적제비화처리배절，전개과효매징청과즙시험、SO2억균시험，이급상관발효시험。연구결과표명：평과즙폭로재공기중，충분여양기접촉후，발효출래적주경구유평과주향특질，미첨가과효매처리적평과주，과향미경농，향기경복잡。
In order to produce safety and high quality cider,aimed at the preparation and processing link of apple juice,pectinase clarification juice experiment,SO2 bacteriostatic experiment,fermentation and related experiments were conducted.Results showed that the wine had more cider characteristics if the apple juice exposed to the air and contacted with oxygen,the cider without pectinase processing had stronger and more complicated fruit aroma.
