中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2014年
10期
26-28
,共3页
刘光鹏%焦守凤%和法涛%朱风涛%赵岩%马寅斐%初乐
劉光鵬%焦守鳳%和法濤%硃風濤%趙巖%馬寅斐%初樂
류광붕%초수봉%화법도%주풍도%조암%마인비%초악
蜂蜜酒%发酵条件%酒精%正交实验
蜂蜜酒%髮酵條件%酒精%正交實驗
봉밀주%발효조건%주정%정교실험
Mead%mermenting condition%alcohol%orthogonal experiment
通过单因素实验和正交实验对蜂蜜酒的发酵条件进行优化，确定了蜂蜜酒的最佳发酵条件为氮源1.0g/L、发酵温度20℃、发酵液pH4.3。所酿蜂蜜酒的酒体丰满协调、醇厚协调，具有独特的风格，进行理化分析蜂蜜酒的酒精度为12.33%。
通過單因素實驗和正交實驗對蜂蜜酒的髮酵條件進行優化，確定瞭蜂蜜酒的最佳髮酵條件為氮源1.0g/L、髮酵溫度20℃、髮酵液pH4.3。所釀蜂蜜酒的酒體豐滿協調、醇厚協調，具有獨特的風格，進行理化分析蜂蜜酒的酒精度為12.33%。
통과단인소실험화정교실험대봉밀주적발효조건진행우화，학정료봉밀주적최가발효조건위담원1.0g/L、발효온도20℃、발효액pH4.3。소양봉밀주적주체봉만협조、순후협조，구유독특적풍격，진행이화분석봉밀주적주정도위12.33%。
By Single-factor method and orthogonal experiment to determine the optimal parameters of fermentation conditions as follows:the amount of 1.0g/L urea, fermentation temperature of 20℃, broth pH4.3. The mead being mellow, harmonious, a unique style was obtained. The results of analysis illustrated that the alcohol degree was 12.33%.
