作　　者： ; ; ;

机构地区： 韶关学院英东生物工程学院

出　　处： 《食品科技》 2003年第7期88-90,共3页

摘　　要： 介绍了无花果酒的生产工艺及操作要点,并对发酵中重要工艺参数进行研究。结果表明:在无花果酒发酵前,无花果浆用白砂糖调整可溶性固形物为24%,且不用添加亚硫酸盐;葡萄酒酵母的添加量为0.3%,经发酵调配,可得到醇香浓郁、酒体协调,极具营养保健价值的无花果酒。 The processing technology and the critical operations of the fig fruit wine were described, and the key process parameter during processing was studied. It showed that when total concentration of soluble solids of fig plasm was adjusted to 24% with sugar before fermenting, without sulfite, then adding 0.3% of grape wine yeast, the fig fruit wine with special flavor and high quality could be obtained by fermentation and ingredient adjustion.

关 键 词： 无花果 果酒 酿造工艺

领　　域： [轻工技术与工程] [轻工技术与工程]