冰苹果酒酿造工艺探究
Food Research and Development（2020）
Abstract
采用自然挂枝霜冻、低温发酵技术酿造冰苹果酒,通过正交试验得到发酵的最佳工艺参数:酵母接种量为300 mg/kg、发酵温度为18℃、初始pH值为4.0.通过单因素试验确定冰苹果酒的最佳澄清剂为果胶酶,最佳添加量为0.05％.所得试验品酒体呈琥珀色,澄清透明有光泽,果香、醇香协调,口感饱满圆润并伴有蜂蜜香味.
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