摘要
以桑椹白兰地原料酒发酵过程中杂醇油含量为研究对象和指标,以酵母菌种类别、酵母添加量、发酵温度为影响因素,通过单因素和正交实验探明了发酵条件对杂醇油产量的影响规律。结果表明,酵母菌种类别对发酵酒中杂醇油含量的影响最大,酵母添加量次之,发酵温度最小。
In this study, the effects of fermentation conditions on fusel oil content in mulberry brandy were investigated through single factor test and orthogonal experimems with yeast species, yeast adding level and fermenting temperature as the influencing factors. The results suggested that the influencing factors ranked in decreasing sequence as yeast species, yeast adding level, and fermenting temperature. （Trans. by YUE Yang）
出处
《酿酒科技》
2016年第12期79-82,共4页
Liquor-Making Science & Technology
基金
广西农业科学院科技发展基金自选项目(桂农科2015JZ76)
广西农业科学院科技基本业务费团队项目(2015YT86)
