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- Title
响应面法优化刺梨白兰地原料酒发酵工艺.
- Authors
颜建虹; 张祥瑞; 卢红梅; 陈莉; 王程惠
- Abstract
The Rosa roxburghii wine was brewed with R. roxburghii juice, and R. roxburghii brandy was prepared with R. roxburghii raw wine after distillation. The effects of initial sugar content, yeast addition, fermentation temperature and initial pH on the alcohol content and total acid content of R. roxburghii brandy were investigated. The fermentation process of R. roxburghii wine was optimized by single-factor tests and response surface tests. The results showed that the optimal fermentation process conditions of R. roxburghii wine were as follows: initial sugar content 22 °Bx, yeast addition 610 mg/L, fermentation temperature 26 ℃, and initial pH 3.6. Under these optimal conditions, the alcohol content of R. roxburghii wine was 10.35%vol. The R. roxburghii brandy with alcohol content of 43%vol was obtained after distillation and blending of R. roxburghii raw wine.
- Subjects
BRANDY; DISTILLATION; FERMENTATION; WINES; ALCOHOL
- Publication
China Brewing, 2023, Vol 42, Issue 6, p186
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.06.030