食品科学 ›› 2001, Vol. 22 ›› Issue (7): 47-50.

• 分析检测 • 上一篇    下一篇

益智酒发酵条件的研究

  阳辛凤,  利美莲   

  1.  华南热带农业大学食品系
  • 出版日期:2001-07-15 发布日期:2012-02-13

Study on Fermentation Conditions of the Fruit Wine of Alpinia oxyphylla

Yang-Xin-Feng,   Li-Mei-Lian   

  • Online:2001-07-15 Published:2012-02-13

摘要: 本文研究发益智酒发酵条件,对酵母的筛选、浸提比例、提高酵母发酵力等进行了研究,确定了发酵的最佳条件,酿制出风味独特的益智酒。

关键词: 益智, 发酵, 果酒

Abstract:  Fermentation conditions of the fruit wine of Alpinia oxyphylla were researched.The yeasts screening,extracting proportion and improve ment of yeasts’fermenation capbility were investigated.The optical fermenting conditions were determined and a special wine characterized by unique flavors was produced.

Key words: Alpinia oxyphylla Fermentation Wine