【摘要】 本研究对低度番茄酒的酿造工艺和品质特征进行了初步探索,确定了工艺流程和基本的发酵参数。通过对比两种白葡萄酒专用酵母BRG和D24,及不同SO2浓度对番茄酒发酵动力学及感观品质的影响,建立了调整番茄醪起始含糖量为16.5°Brix,20℃环境条件下接种10g/hlD24酵母,SO2添加量为0ml/m3的番茄酒优化生产工艺。更多还原

【Abstract】 The fermentation techniques and conditions of low alcohol tomato wine were studied. Two white wine yeasts BRG and D24 were inoculated and three SO2 concentrations were applied respectively to optimize the fermentation process and the quality of the final products. The results showed that when sugar content was adjusted to 16.5°Brix, D24 wine yeast was used at 10g/100L and SO2 concentration at 0ml/m3, low alcohol tomato wine demonstrated the optimal sensory quality.更多还原