石榴起泡酒二次发酵工艺优化
Shandong Agricultural Sciences(2020)
Abstract
以石榴为原料,采用瓶内发酵法,对石榴起泡酒的工艺进行研究.通过单因素及正交试验确定了石榴起泡酒的最佳工艺条件:每毫升二次发酵酵母接种量为3×106个,补糖量为23 g/L,二次发酵温度为12℃.酿造出来的石榴起泡酒酒度为8.3%vol,呈亮黄褐色,口感清新,酒香和果香口味和谐悦人,酒体透明清亮,泡沫细腻丰富,具有石榴特有的香气,杀口性强.
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