摘要
用正交试验的极差、方差分析方法对胡萝卜酒发酵工艺条件进行了优化。结果表明,采用葡萄酒活性干酵母,将菌种扩大11倍,于25℃发酵5d,可得到酒精度13%(v/v),果香浓郁、醇厚、清澈明亮、口味纯正的优质胡萝卜酒。
The fermenting technology of Carrot wine were optimized through variance analysis and range analysis. The results indicated that quality Carrot wine with pure and mellow taste and dense flavor and clear liquor body could be produced by the following techniques: application of grape wine yeast; bacterial species enlarged 11 times of original amounts; 5 d fermentation at the 25 ℃; and alcohol content as 13 % (v/v). (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第6期104-106,共3页
Liquor-Making Science & Technology
