【摘要】 以速冻草莓为原料,通过对原料的前处理方式、发酵菌种及接种量、发酵温度、糖度、K2S2O5添加量、发酵周期等因素对草莓酒品质影响的研究,确定了最佳发酵工艺参数。结果表明,最佳的发酵条件为:原料漂烫处理,拉斯酵母接种量4%、发酵温度22℃、糖度20%,K2S2O5130mg/kg,发酵周期5d。更多还原

【Abstract】 Using frozen strawberry as main material,the optimal fermentation conditions for strawberry wine production were determined by the investigation on material pretreatment,fermentation strain and inoculation,fermentation temperature,sugar content,K2S2O5 content and fermentation cycle,which affected the quality of the wine.The best result was achieved when the fermentation was conducted at 22℃ for 5 d with 4% inoculation of yeast,20% sugar and 140 mg/kg K2S2O5,after frozen strawberry was pretreated by floating burn.更多还原