文档介绍：酿酒科技年第期总第期
2010 2 ( 188 )·LIQUOR-MAKING SCIENCE & TECHNOLOGY 2010 () 35
不同原料果酒发酵工艺研究
熊海燕
武汉软件工程职业学院湖北武汉
( , 430205)
摘要: 研究苹果汁、梨汁、葡萄汁、柑橘汁发酵过程中糖度和酒精度的变化和影响因素。结果表明,原料不同,发
酵温度不同,糖度下降速率、发酵过程最高酒度值存在一定差异,pH 值、原料质量也会影响果酒质量及出酒率。
关键词: 果酒; 苹果; 梨; 葡萄; 柑橘; 发酵工艺
中图分类号:;; 文献标识码:B 文章编号:1001-9286(2010)02-0035-02
Study on the Fermentation Techniques of Fruit
Wine Produced by Different Raw Materials
XIONG Hai-yan
(Wuhan Software Engineering Vocational College, Wuhan, Hubei 430205, China)
Abstract: The change in sugar content and alcoholicity and the influencing factors during the fermentation process of apple juice, pear juice,
grape juice; citrus juice were studied. The results showed that there was significant difference in sugar content declining rate and the highest alco-
holicity for different raw materials and different fermentation temperature, and pH value and raw materials quality would also influence fruit wine
quality and wine yield. (Tran. by YUE Yang)
Key words: fruit wine; apple; pear; grape; citrus; fermentation techniques
目前水果已成为我国一大优势产业产量的剧增为苹果梨葡萄柑橘市售鲜果无霉变腐烂八成
, , 、、、: , ,
我国果酒行业奠定了很好的原料基础但是我国水果资熟
。, 。
源浪费却十分严重由于当地缺少果酒生产线及其他加蔗糖白砂糖柠檬酸食用级市售
, 、、: , 。
工业而出现了卖果难及大量的残次果被遗弃结果造成葡萄酒高活性干酵母由湖北安琪酵母股份有限公
, , :
水果资源极大浪费的现象充分利用水果资源优势消化司提供
。, 。
残次果生产果酒既符合我国酿酒行业的发展方向和产
, , 实验仪器
业政策又可解决卖果难的问题还对农村经济建设起到生化培养箱国华仪器