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中国农学通报 ›› 2010, Vol. 26 ›› Issue (17): 112-114.

所属专题: 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

酿酒曲对柑橘梨汁复合酒发酵工艺的影响

熊海燕 鄢黎平 孔莉 王金霞 张梦竹 翁姗姗   

  • 收稿日期:2010-03-12 修回日期:2010-05-08 出版日期:2010-09-05 发布日期:2010-09-05
  • 基金资助:

    武汉市市属高等学校2007年度科学研究项目

The influence of distiller's yeast on Fruit Wine by Mixed Fermentation of Orange Juice and Pear Juice

  • Received:2010-03-12 Revised:2010-05-08 Online:2010-09-05 Published:2010-09-05

摘要:

通过添加不同含量的酿酒曲到柑橘梨汁复合液进行试验,结果表明:酿酒曲具有提高果汁出汁率,从而提高酒精度的作用;适当提高酿酒曲含量有利于果汁含糖量的快速降解,可获得较高浓度的酒精

关键词: 烤烟, 烤烟, 硼肥, 产值, 产量

Abstract:

Abstract :The experiments of adding different content distiller's yeast to the Mixed Fermentation of Orange Juice and Pear Juice suggested that the distiller's yeast can raise the rate of fruit juice and the alcohol content ; The appropriate content of distiller's yeast is helpful in the rapid degradation of fruit juice and can gain higher thickness alcohol