【摘要】 以南瓜为主要原料,充分利用其营养丰富的特点,经打浆、糖化、成分调整后接种活性干酵母进行发酵,再经适当陈酿制成酒香浓郁的果酒。通过正交试验方法优化确定的最佳工艺条件和配方为:调整后糖度20°Bx、菌种添加量5%、主发酵温度25℃、发酵时间6d。更多还原

【Abstract】 Using pumpkin as raw material,pumpkin wine was produced after press,saccharification,adjusting composition and fermentation by active dry yeast.The optimal fermentation conditions were obtained by orthogonal experiment as followed: fermentation temperature 25°C,fermentation time 6 d,sugar content 20% and inoculum 5%.更多还原