摘要
选用不同水果原料(苹果、梨),添加不同量的酵母菌进行发酵,酿制果酒,在此基础上加入醋酸菌进行醋酸发酵,进一步酿制果醋,得到一系列的果酒和果醋产品,并通过对产品的还原糖,乙醇,总酸的测定,从而寻找最佳风味的酿制方法;测定不同时期的还原糖、乙醇和醋酸含量及其变化规律;讨论其实际应用的可能性和价值,同时针对中学生物的实验,探索适合的实验条件.
This thesis is to brewing wine with different fruit materials, such as apples or pears, adding different amounts of yeast for fermentation. On the basis of this is to ferment acetic acid with Acetobacter to get the fruit vinegar. This paper is also to find the best flavor of the brewing by mensurating the reducing sugar, ethanol and the total acid. And to get the disciplinarian with reducing sugar, ethanol and total acid content in different periods. To discuss the possibility of its practical application and value. At the same time to explor a suitable conditions for high school＇s biology experiments.
出处
《江苏教育学院学报（自然科学版）》
2009年第4期106-109,共4页
Journal of Jiangsu Institute of Education(Social Science)
关键词
发酵
水果
果酒
果醋
醋酸
fermentation, fruit, fruit wine, fruit vinegar, acetic acid
