【摘要】 通过对苹果原汁制备、发酵和醪液澄清各工艺方法或参数的筛选 ,制定了苹果酿造酒生产的适宜工艺流程。经分析测定发现 ,果汁接种酵母后 ,7d内酒精含量由 0升为 6 3% ,TSS、还原糖分别由 19.6 %、4 7%降为 5 6 %、0 53%。更多还原

【Abstract】 Research on different methods of apple juice producing, the juice fermentation and broth clarification were conducted Practical technology and proper parameters were selected by which cider with tempting color , smell and taste was produced . Data estimated during the fermentation showed that the content of alcohol increased from 0 to 6 3%(v/v),total soluble solids and reducible sugar decreased from 19 6%,4 7% to 5 6% ,0 53% respectively in 7 days.更多还原