CAJ | 학술논문

以红菇娘、蜂蜜为主要原料,通过酵母菌的发酵作用,酿制红菇娘蜂蜜酒.通过设计正交试验,优化出的最佳发酵工艺条件为:接种量在0.09%左右;糖质量浓度约为15%;主发酵时间取6d;发酵液的pH值在4.0;蜂蜜的添加量为10%.酿制的红菇娘蜂蜜酒色泽淡红,澄清透明,具有协调的果香和酒香;醇和清新,酸甜爽口,具有红菇娘蜂蜜酒的典型风格.成品酒精含量为8.1%(V/V);总糖含量为8.0%(m/m);总酸含量为6.26g/L.
이홍고낭、봉밀위주요원료,통과효모균적발효작용,양제홍고낭봉밀주.통과설계정교시험,우화출적최가발효공예조건위:접충량재0.09%좌우;당질량농도약위15%;주발효시간취6d;발효액적pH치재4.0;봉밀적첨가량위10%.양제적홍고낭봉밀주색택담홍,징청투명,구유협조적과향화주향;순화청신,산첨상구,구유홍고낭봉밀주적전형풍격.성품주정함량위8.1%(V/V);총당함량위8.0%(m/m);총산함량위6.26g/L.
The fermented wine with mixture of fructus physalis and honey were produced as the following process. The fermented wine was developed by yeast fermentation with fructus physalis and honey as raw material. The optimum fermentation conditions were obtained by orthogonal experimental design and optimized technics. The optimum fermentation conditions were determined as follows: Inoculation quantity was 0.09%, the sugar content was 15%, the fermentation time was 6d, pH was 4.0, Honey added amount of 10%. The fermented wine was red, clear and pellucid, and the aroma of fruit and alcohol was harmonious;the wine tasted sweet sour, tasty and refreshing, and had the typical character of the fermented wine with mixture of ructus physalis and honey. This product had alcohol content 8.1%(V/V), sugar content 8.0%(m/m) and acid content 6.26g/L.