摘要
蜂蜜酒是以蜂蜜为原料经过稀释、调整、发酵、澄清、过滤、陈酿后所获得的低度酒精饮料。本试验通过使用正交试验可得蜂蜜酒的最佳发酵工艺条件为:温度25℃,pH值为3.0,酵母添加量为400mg/L,通气量为1次/天时。
Mead is a kind of low-alcohol beverages which use honey as the mainly raw material and is made by dilution, adjustment, fermentation, clarification, filtration and ageing. The experiment adopted orthogonal test to decide the optimum fermentation parameters are： the temperature is 25℃ , pH value is 3.0, the number of yeast is 400mg/L, and the aeration rate is once, day.
出处
《西昌学院学报（自然科学版）》
2009年第1期9-12,共4页
Journal of Xichang University(Natural Science Edition)
关键词
蜂蜜酒
正交试验
发酵
质量控制
Mead
Orthogonal test
Fermentation
Quality control
