【摘要】 以蟠桃原浆为原料,采用液态发酵工艺进行酒精发酵和醋酸发酵。分析了发酵时间、发酵温度、初始糖度对酒精发酵的影响,以及发酵时间、发酵温度、初始酒精度对醋酸发酵的影响。试验结果表明,酒精发酵的最佳工艺条件为:发酵时间6 d,发酵温度29℃,初始糖度12%,此条件下酒精体积分数为6.5%。醋酸发酵的最佳工艺条件为:发酵时间6 d,发酵温度30℃,初始酒精体积分数为6.5%,此条件下总酸质量浓度为4.6 g/100 mL。更多还原

【Abstract】 With peach puree as raw materials,the experiment is conducted alcohol fermentation and acetic fermentation by liquid fermentation.Analyzing the effect of fermentation time,fermentation temperature,the initial sugar content on alcohol fermentation and the effect of fermentation time,fermentation temperature,the initial alcohol content on acetic acid fermentation.The results show that the optimal conditions of alcohol fermentation for fermentation time is 6 d,fermentation temperature is 29 ℃,the initial sugar content is 12%,the alcohol content is 6.5%.The optimal conditions of acetic fermentation for fermentation time is 6 d,fermentation temperature is 30 ℃,initial alcohol is 6.5%,under these conditions,the content of total acid is 4.6 g/100 mL.更多还原