摘要
通过对原料处理方式,酵母的筛选,发酵温度的研究,确定了椰子酒酿造的适宜工艺条件。结果表明:脱除椰油的椰子水为原料,酿酒酵母为AS2.399,温度为(25±1)℃,调整糖度为200g/L,pH 5.0。在此工艺下生产的椰子酒酒色浅黄、椰香细腻、清净爽快、酸甜适宜的特点,是一种具有类似半干白葡萄酒风格的椰子酒。
The technique conditions of coconut wine were determined by studies on raw materials handing method,selection of yeast and fermentation temperature.Based on the comparison of experimental results,the optimum process parameters were determined: removal coconut milk oil,Saccharomyces cerevisiae for AS2.399,temperature(25±1)℃,the sugar content of 200g / L,pH of 5.0.Coconut wine produced under this process was lavish light yellow,coconut fragrant exquisite,clean refreshing and tart appropriate.It was a coconut wine having semi-dry white wine style.
出处
《中国酿造》
CAS
北大核心
2008年第6X期109-110,共2页
China Brewing
基金
华南热带农业大学大学生创新基金(RDCX-0532)
关键词
椰子水
酿造
果酒
coconut water
brewing
fruit wine
