作　　者： ; ;

机构地区： 扬州市职业大学

出　　处： 《食品与发酵科技》 2009年第4期9-12,共4页

摘　　要： 本文针对新型花卉酒在不同发酵条件下发酵液各项参数的不同变化进行对比。实验以玫瑰干花为原料,选用果酒酵母发酵,通过花卉的浸提与不浸提,低温和高温发酵的对比进行研究。结果显示:不同温度发酵的花卉酒在发酵过程中感官指标(色、香、味)、理化指标(酒精度、OD值、挥发酸等)都有明显的不同。花卉酒适宜采用破碎浸提的花卉液在相对低温的条件下发酵。 In this paper, different changes in the parameters of a new type of flowers wine under different fermentation conditions were compared. In the experiments, we chose rose flower as raw material, selected wine yeast to ferment, compared quality of low-temperature fermentation with quality of high-temperature fermentation through rose extraction and non-extraction. The results showed that： flower wine with different fermentation temperatures showed differences in sensory indicators （color, flavor and taste）and physical and chemical indicators （pH, alcohol, OD value, volatile acids, etc.） during the fermentation. And flower wine produced by extraction flower liquid with relative low-temperature fermentation has optimal quality.

关 键 词： 花卉 果酒酵母 发酵

领　　域： [轻工技术与工程] [轻工技术与工程]