摘要
本研究以研制低醇、优质高档的苹果酒为目的,以红富士苹果和浓缩果汁为原料,接种酵母菌1#,2#,3#和4#,通过实验证明鲜果汁发酵速度较快,产酒精速度快,发酵周期短,发酵平稳,最终酒精度高于浓缩果汁的酒精度。鲜汁发酵后残糖少,色泽好;不同酵母菌种的发酵速度、发酵周期、产酒精量、产酸量存在一定差别;苹果中添加的SO2,24h左右,90%以上的游离SO2变为结合态,此后波动不大。
In order to get the low alcohol、the high-quality cider, or wine yeast-1, 2, 3, and 4 were respectively added intofresh apple juice and concentrated apple juice. The experiments indicated. Compare with the concentrated apple juice, the freshjuice fermented quickly and smoothly, more alcohol was produced, and more variation of titratable acidity was found duringfermentation the new ciders had lighter colour and lower soluble solids and residual sugar. If wine yeast was different, the speedof fermentation、the periods of fermentation、the alcohol degree and the acidity were also different. When 120mg/L SO2(H2SO3) was added to the apple juices for about 24h, more than 90% of free SO2 turned to the combined states. After that therewas not much variation during fermentation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第5期106-110,共5页
Food Science
关键词
苹果鲜汁
酿酒技术
苹果酒
酵母菌
发酵
cider
apple
the technique of making wine
sulfur dioxide
titration acidity
wine yeast
