【摘要】 以李子为主要原料,以酒精度为评价指标,研究了发酵时间、发酵温度、初始pH值、酵母添加量4个因素对果酒酒精度的影响,并进行L9(34)正交试验。结果表明,李子果酒的最佳发酵条件为:发酵时间11d,发酵温度21℃,初始pH值4.0,酵母菌种添加量7%。在该条件下酒精度为12.40%。更多还原

【Abstract】 In the trial,plums were used as main materials and assessment index was ensured by alcohol content,the effects of the fermentation time,fermentation temperature,initial pH and inoculum yield of yeast on alcohol content respectively was studied,the optimal fermentation conditions were determined by L9 (34)orthogonal experimental design. The results indicated that the optimal fermentation conditions of plums wine were 11 days of fermentation time,fermentation temperature of 21 ℃,pH 4.0,inoculum yield of yeast of 7 %,and the alcohol content was 12.40 % under the above mentioned conditions.更多还原