【摘要】 以甘肃的早酥梨为原料进行发酵研究,通过考察不同酿酒酵母对早酥梨酒发酵中可溶性固形物含量(SSC)、残糖含量、酒精度、果酒品质和感官评价等理化指标的影响,最终证明酿造早酥梨酒最适宜的菌种为葡萄酒酵母。更多还原

【Abstract】 Using Zaosu pear produced in Gansu as raw material,proper strain for pear wine fermentation was screened.Effect of different strains on index of soluble solid content,residual sugar content,alcoholicity,wine quality and wine sensory quality was studied.The result showed that the most appropriate yeast for fermentation of brewing Zaosu pear wine was wine yeast.更多还原