【摘要】 研究了起泡苹果酒的酿造工艺 ,通过发酵试验选出了最佳酵母“champagne”。同时对苹果原酒的脱苦及产气进行了探讨 ,并应用模糊数学对其结果进行感官评判。结果表明 :添加 0 3%的活性炭脱苦效果最好 ,原酒中加糖量为 16g/L时 ,成品酒中的含气最佳为 0 40MPa。更多还原

【Abstract】 The paper investigated the technuque of cider fermentation and selected the optimal yeast"champagne" Meantime,using fuzzg mathematics to evaluate sensory qualities of the wine treated with debittering,depuckerying and gas production,determined the optimum parameters:0 3% of charcoal had the best effect on debittering and depuckerying.the optimum amount of sugar added to the base wine for producing gas was 16g/L and the pressure of the product cider was 0 40MPa更多还原