【摘要】 研究了在不同温度下,荔枝酒发酵过程中发酵时间和挥发酸的变化情况,并对荔枝酒进行了感官品评。结果表明:低温能保证荔枝酒发酵平缓,进而有效控制发酵过程中挥发酸的产生,使发酵能够安全进行,并且低温发酵的成品酒香气最佳。更多还原

【Abstract】 The changes of density and volatile acid of litchi wine during fermentation were studied at different temperatures.The sensory evaluation was conducted.The results showed that at low temperature,the fermentation time of litchi wine could be extended and the production of volatile acids could be controlled effectively,that made sure the fermentation process safety.The aroma of litchi wine fermented at low temperature was the best.更多还原