【摘要】 本文对岗稔果酒的生产工艺进行研究,试验表明,与游离细胞发酵相比,带皮渣的固定化发酵的酒液残糖含量更低,有利于生产干型岗稔果酒,酒液有岗稔的特有色泽,澄清度高。另外,研究了在20℃、25℃、30℃三种不同温度下进行固定化细胞发酵,结果表明25℃发酵有利于岗稔酒特有色泽的形成,而且口感柔和,果香和谐。更多还原

【Abstract】 The processing of Downy Rosemyrtle wine was studied in the paper. Results showed that the residual sugar content in immobilized cell-fermented downy rosemyrtle wine was lower than that in free cell-fermented wine. Besides, the wine fermented by immobilized cell had the special color of downy rosemyrtle and high clarity. Moreover, study of the immobilized cell-catalyzed fermentation at different temperatures (20℃,25℃ and 30℃) showed that the wine fermented at 25℃ tasted good and had the special color of downy rosemyrtle.更多还原