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投稿时间：2018-07-30
投稿时间：2018-07-30
中文摘要: 以圣女果汁为原料，通过单因素试验和正交试验，探索不同种类发酵剂、不同发酵剂接种量、不同SO2添加量、不同发酵温度以及不同糖添加量对圣女果酒主发酵的影响，结果表明，较佳的高品质圣女果酒主发酵生产工艺条件为：最佳的发酵剂为葡萄酒酵母，酵母添加量为0.02%，SO2浓度为70 mg/L，发酵温度为20℃，糖添加量为25%，在该较优条件下进行主发酵得到的圣女果酒感官较好。
Abstract:The main fermentation technology was optimized by signal factor and orthogonal tests，with fresh tomatoes as raw material.Types of yeast，yeast dosage，the concentration of SO2，sugar adding quantity and fermentation temperature influence on cherry tomatoes main fermentation process were researched.The results showed that the cherry tomatoes main fermentation better process conditions were yeast for grape wine yeast，yeast addition of 0.02%，SO2concentration of 70 mg/L，fermentation temperature 20℃ and the amount of sugar added to 25%.Under the condition of the better would be delicious cherry fruit wine.
文章编号：201905020 中图分类号： 文献标志码：
基金项目:广西自然科学基金项目（2017JJB130027）；广西教育厅项目（2018KY0576）
| Author Name | Affiliation |
| HUANG Jiao-li，LUO Cheng，ZHU Shuang，CHEN Qing-jin，MAI Xin-yun | College of Agriculture and Food Engineering，Baise University，Baise 533000，Guangxi，China |
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