Chinese Agricultural Science Bulletin ›› 2010, Vol. 26 ›› Issue (20): 90-93.
Special Issue: 生物技术; 园艺
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Abstract:
Objective: To obtain a Pomegranate fermented juice of good bacteria and study the Fermentation Techniques. Methods: From naturally fermented mash to isolate pomegranate wine, pomegranate wine yeast species purified; by Single factor and orthogonal tests, Pomegranate wine is fermented to determine the process parameters. Results: Purification of the strains Were identified as Saccharomyces cerevisiae ; The optimum fermentation techniques were determined as follow: Temperature at 28 ℃ ,pH value adjuste 3.8 , and sugar content to 17,SO2 its adding 100mg / L and the final alcohol degree Was about 10%vo1. Conclusion: Pomegranate wine was fermented for bacteria , The optimum fermentation techniques were determined.
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https://www.casb.org.cn/EN/Y2010/V26/I20/90