摘要
以阳信鸭梨鲜果为主要原料,添加部分浓缩鸭梨汁,加入0.03%果胶酶,接种0.08%高活性干酵母,26℃～30℃适温发酵,通过添加蜂蜜澄清、加热等处理方法,研制了2种半甜型鸭梨酒,质量符合相关标准要求。
The process of producing pear wine using fresh pear juice as material was introduced in this article. The optimum fermentation conditions were as the following： content of pectinase 0.03%, inoculated size of active dry yeast 0.08%, and fermentation temperature 26-30℃. By applying some procedures including ingredients adjustment, clarification and heat treatment, two kinds of half-sweetness pear fruit wine were produced. It was found that the quality of the product reach the national food criterion.
出处
《中国酿造》
CAS
北大核心
2008年第5期131-132,共2页
China Brewing
关键词
鸭梨
发酵
果酒
pear
fermentation
fruit wine
作者简介
冯紫慧（1952-），女，河北唐山人，副教授，主要从事生物化学的教学和研究工作。
