| 酵母发酵生产苹果酒的研究 |
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| 引用本文： | 张建刚,宋纪蓉.酵母发酵生产苹果酒的研究[J].西北大学学报,1999,29(1):41-44. |
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| 作者姓名： | 张建刚 宋纪蓉 |
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| 作者单位： | 西北大学化学工程学系 |
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| 摘 要： | 进行了游离酵母分批发酵生产苹果酒的研究，选择了适宜的灭菌方法和优良的酵母菌株，并确定了较佳的发酵工艺条件。所得的苹果酒口感醇和，风味较好。初步进行了发酵过程中糖耗与产酒的研究，并提出了游离酵母发酵生产苹果酒的数学模型。
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| 关 键 词： | 酵母 苹果 果酒 |
Fermentation of Cider with Free Yeast |
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| ZHANG Jiangang,SONG Jirong,DONG Wu.Fermentation of Cider with Free Yeast[J].Journal of Northwest University(Natural Science Edition),1999,29(1):41-44. |
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| Authors: | ZHANG Jiangang SONG Jirong DONG Wu |
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| Abstract: | Cider fermentation with free yeast was presented. Proper sterilization method and the excellent yeast were chosen from the result of experiments. Furthermore, the optimum operation condition for cider fermentation was gotten. The cider produced was of mellow, delicious flavor. Moreover, a mathematics model for batch fermentation of cider with free yeast was set up. |
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| Keywords: | free yeast apple cider |
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