摘要
研究以芦荟、枸杞、葡萄为主要原料,配以白砂糖等辅料,经酒精发酵后,制成既具有浓郁果酒香又有一定保健功能的新型饮料。通过实验确定最佳的发酵条件,以葡萄酒酵母为发酵剂,接种量6%,调整糖度19%,酸度5.5g/L,偏重亚硫酸钾添加量120mL/kg,发酵温度20℃,芦荟:枸杞汁:葡萄汁为1:4:5。
Aloes, medlar, grape were used as the main raw materials and sugar was the adjunct material, after alcohol fermentation, a new kind of beverage which has the full-bodied fragrance and the function of health protection was obtained. Through experiment the optimized fermentation condition were as follows： the starter was Saccharomyces cerevisiaes, inoculum 6%, adjusting sugar concentration to 19%, acidity 5.5 g/L, the addition of potassium metabisulphite 120 ml/kg, fermentation temperature 20℃, and the ratio of aloes juice： mediar juice： grape juice was 1：4：5.
出处
《中国酿造》
CAS
北大核心
2008年第3期99-101,共3页
China Brewing
