作　　者： ; ; ;

机构地区： 山东农业大学生命科学学院

出　　处： 《酿酒》 2007年第2期72-74,共3页

摘　　要： 研究了添加60mg/L SO2对甜I、甜II、酸Ⅲ石榴酒发酵的影响。结果表明:SO2对发酵过程中pH、滴定酸几乎没影响。石榴汁的发酵速度受石榴成分的影响,添加SO2促进发酵进程。挥发酸含量低的石榴酒酒精度高、干浸出物也高。研究证实,实验中使用的果酒酵母在高酸环境中具有良好发酵性能。 In this paper, effects of sulfur dioxide （SO2） on the brewing of megranate juices from three varieties were studied, respectively.The results show that adding 60 mg/L SO2 did not affect the pH value and acidity significantly during fermentation. The SO2 could promote the fermentation ofmegranate juices whose fermentation speeds were influenced by megranate components. The finished wines with lower volatile acid had higher alcohol content and dry extract. And the results also indicated that the wine yeast used in this research possessed good brewing performance in higheracidic circumstances.

关 键 词： 石榴 发酵 果酒酵母

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]