酵母菌发酵制作梨果酒工艺初探
Gansu Agricultural Science and Technology（2021）
Abstract
选取安徽砀山酥梨为材料,分别以安琪果酒酵母、安琪白酒酵母、帝伯仕降酸酵母为菌种,对梨汁的装液量、pH、加糖量等发酵条件进行了研究.结果表明:在恒温25℃、发酵天数16 d的条件下,采用安琪白酒酵母、装液量为40％、加糖量为20％、pH为5.0的工艺制作时,梨果酒的透明度好,口感甘醇,具有独特的梨香味,最终制成的梨果酒总糖浓度为8.7％,酒精度为12.8％.
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