| 特色玫瑰香葡萄酒发酵工艺优化 |
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| 引用本文： | 刘绍军,刘畅,张艳霞,赵金香. 特色玫瑰香葡萄酒发酵工艺优化[J]. 河北科技师范学院学报, 2012, 0(1): 1-4 |
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| 作者姓名： | 刘绍军 刘畅 张艳霞 赵金香 |
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| 作者单位： | 河北科技师范学院食品科技学院; |
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| 基金项目： | 河北省高等学校科学技术研究项目部分内容（项目编号：2007450）. |
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| 摘 要： | 为研制特色玫瑰香葡萄酒,以玫瑰香为原料,在不同的条件下酿造玫瑰香葡萄酒,探讨了具有地域特色的玫瑰香葡萄酒加工工艺。通过单因素试验和正交试验确定了特色玫瑰香葡萄酒发酵工艺。结果表明,靠野生酵母自然发酵,发酵温度为26℃,添加SO2,使SO2的质量浓度为60 mg/L,添加果胶酶,使果胶酶的质量浓度为30 mg/L,葡萄酒品质最佳。
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| 关 键 词： | 葡萄酒 玫瑰香 发酵工艺 正交试验 |
Optimization of Muscat Hamburg Wine Fermentation Process |
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| LIU Shao-jun,LIU Chang,ZHANG Yan-xia,ZHAO Jin-xiang. Optimization of Muscat Hamburg Wine Fermentation Process[J]. Journal of Hebei Normal University of Science & Technology, 2012, 0(1): 1-4 |
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| Authors: | LIU Shao-jun LIU Chang ZHANG Yan-xia ZHAO Jin-xiang |
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| Affiliation: | (College of Food Science ＆ Technology, Hebei Normal University of Science ＆ Technology, Qinhuangdao Hebei,066600, China) |
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| Abstract: | Muscat Hamburg fermentation processing was studied under different conditions to determine the local characteristics of Muscat Wine fermentation processing. Single factor experiments and orthogonal test results showed that when the fermentation temperature was 26 ℃, SO2 dosage was 60 mg/L, and Pectinase dosage was 30 mg/L, the quality of the wine was the best. |
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| Keywords: | wine Muscat Hamburg fermentation processing orthogonal test |
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