酿酒科技
釀酒科技
양주과기
Liquor-Making Science & Technology
2015年
10期
100-102
,共3页
蓝靛果忍冬%发酵酿酒%工艺%果酒
藍靛果忍鼕%髮酵釀酒%工藝%果酒
람전과인동%발효양주%공예%과주
blue-berried honeysuckle%fermented wine%technology%fruit wine
以蓝靛果忍冬为原料进行发酵制酒，筛选出安琪酵母RV100为最佳酿酒酵母；蓝靛果果酒的最优酿造工艺为酵母添加量5%、底物含糖量18%、25℃下发酵8 d。
以藍靛果忍鼕為原料進行髮酵製酒，篩選齣安琪酵母RV100為最佳釀酒酵母；藍靛果果酒的最優釀造工藝為酵母添加量5%、底物含糖量18%、25℃下髮酵8 d。
이람전과인동위원료진행발효제주，사선출안기효모RV100위최가양주효모；람전과과주적최우양조공예위효모첨가량5%、저물함당량18%、25℃하발효8 d。
Blue-berried honeysuckle fruit was used as raw materials to produce fruit wine and its best fermentation parameters were summed up as follows:Angel yeast RV100 was selected, yeast adding level was 5 %, sugar content of the substrate was 18 %, and 8 d fermentation at 25℃.
