摘要
文章主要初步对佛手柑橘酒发酵条件进行了研究。采用单因素试验找出发酵p H、接种量和温度的较适条件。结果表明:在p H=3.8,接种量5%,温度25℃的条件下发酵10 d,酒精度达到12.3%。
The article discusses the process of the Component Fermentation Techniques of Bergamot-orange Wine. Using single factor test to find fermentation pH, inoculation quantity and temperature, the results showed that the pH=3.8, inoculation quantity 5 %, the temperature is 25 ℃ under the conditions of fermentation 10 d, 12.3 % alcohol.
出处
《广东化工》
CAS
2015年第12期69-70,共2页
Guangdong Chemical Industry
关键词
佛手柑橘酒
主发酵
发酵条件
bergamot-orange wine
component fermentation
fermentation conditions
