摘要
研究分次少量加入抗氧化剂对猕猴桃果酒抗氧化的影响,采用单因素和正交试验对二氧化硫不同的添加量和添加方式对猕猴桃果酒抗氧化的影响进行研究。结果表明:在猕猴桃果酒酿造过程中将0.17‰的低亚硫酸钠分为两次加入可获得色泽亮黄、透明、果香与酒香和谐的猕猴桃果酒。
It was explored that the antioxidation effect on the kiwi wine of antioxidant, which was added by several times with a small amount. The effects of different sulfite adding way and amount on the kiwi wine antioxidation were compared by single factor and orthogonal experiment. The result shows that 0.17 ‰ sodium hydrosulfite were added in twice during the process of fermentation, the kiwi wine would represent bright yellow transparent and harmonious taste of fruit and wine flavor.
作者
刘琨毅
王琪
辜义洪
郑佳
周书来
LIU Kun-yi WANG Qi GU Yihong ZHENG Jia ZHOU Shulai(Yibin Vocational and Technical College, Yibin 644003,China Technical Center of Wuliangye Group, Yibin 644000,China Leshan Vocational and Technical College, Leshan 614000,China)
出处
《酿酒》
CAS
2016年第6期84-87,共4页
Liquor Making
基金
发酵资源与应用四川省高校重点实验室开放基金(No.2011KFJ004)
关键词
猕猴桃酒
二氧化硫
添加量
添加方式
抗氧化
Kiwi wine
Sulfur dioxide
Adding amount
Adding way
Antioxidation
