采用不同方法制得的枸杞酒中香味成分不同, 发酵法生产的枸杞酒, 风味化合物种类大大增加, 其香气成分的含量也与浸泡法的大大不同, 表明两种不同方法得到的酒的品质有很大差异.本文介绍以山楂、枸杞为原料研究山楂枸杞酒发酵饮品,发酵过程中带渣发酵.
Using different methods of flavor components in Chinese wolfberry wine, wine production by fermentation of lycium barbarum, kind of flavor compounds has greatly increased, its content of aroma components are significantly different with the immersion method, indicates that there are two different methods of wine quality is very different.
本文介绍以山楂、枸杞为原料研究山楂枸杞酒发酵饮品
Described in Hawthorn wine fermented beverage of Chinese wolfberry, lycium barbarum as materials research Hawthorn,
发酵过程中带渣发酵.Residue fermented in the fermentation process.
使用单因素实验设计,研究枸杞料液比,果胶酶添加量和PH值对发酵过程和成品酒的影响.
Experimental design using single factor, than study on wolfberry sauce, add the pectic enzyme and the influence of PH value on fermentation process and the finished wine.
并用正交实验设计优化山楂—枸杞酒发酵工艺,结果表明最佳工艺条件枸杞料液比1:10、果胶酶添加量40mg/l、PH值3.8.
Orthogonal experimental design and optimization-Haw Chinese wolfberry wine fermentation process, results showed that the best process conditions than 1:10 lycium barbarum sauce, add the pectic enzyme 40mg/l, PH value of 3.8.
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