沙棘葡萄酒的主发酵条件优化

Optimization of chief fermentation conditions of buckthorn-grape wine

摘要: 以沙棘及葡萄原汁为主要原料,并以酒精度为指标,研究主发酵期的最佳工艺条件。结果表明,主发酵最佳工艺参数:酵母量为0.3g/L,初始糖度为22%,沙棘所占比例为30%(V/V),温度为30℃,酒精度最高为11.5%。

Abstract: In this experiment, with sea buckthorn and grape juice as the main raw material, taking alcoholicity as an index, the optimal technique condition in the chief fermentation was studied.The results indicated that the optimal process parameters in chief fermentation were the amount of yeast 0.3g /L, the concentration of initial sugar 22%, the proportion of Sea buckthorn 30% ( V/V) , the temperature 30℃, the highest alcoholicity 11.5%.