Position: Home > Articles > Study on the Wine-brewing Technology of Lycium ruthenicum Murr.and Fagopyrum tataricum(L.) Gaertn Fermented by Solidified Yeast
Journal of Shandong Agricultural University(Natural Science Edition)
2018
(4)
623-627
固化酵母发酵黑枸杞苦荞酒生产工艺研究
作 者：
邓清祥;靳寿平;李诚
关键词：
固化酵母;黑枸杞;苦荞;酒;生产工艺
摘 要：
本文以宁夏黑枸杞和苦荞为原料,采用固化酵母的发酵方式酿造黑枸杞苦荞复合酒,并采取响应面法确定其最佳工艺。研究表明:黑枸杞与苦荞汁的最优比例是1:1.5;固化酵母发酵方式优于游离发酵方式;低温发酵得到的果酒不仅保存了原材料的味道而且最大程度减少营养成份流失。
译 名：
Study on the Wine-brewing Technology of Lycium ruthenicum Murr.and Fagopyrum tataricum(L.) Gaertn Fermented by Solidified Yeast
作 者：
DENG Qing-xiang;JIN Shou-ping;LI Cheng;College of Food Science/Sichuan Agricultural University;Ya'an Food and Drug Administration Bureau;
单 位：
DENG Qing-xiang%JIN Shou-ping%LI Cheng%College of Food Science/Sichuan Agricultural University%Ya'an Food and Drug Administration Bureau
关键词：
Solidified yeast;;Lycium ruthenicum Murr.;;Fagopyrum tataricum(L.) Gaertn;;wine;;manufacturing technology
摘 要：
In this paper, Ningxia Lycium ruthenicum Murr. and Fagopyrum tataricum(L.) Gaertn were used as raw materials to brew the compound wine by solidified yeast, and the optimum technology was determined by Response Surface Method.The results showed the optimum proportion of L. ruthenicum and F. tataricum was 1:1.5, and the solidified yeast fermentation mode was superior to free fermentation. Low temperature fermented fruit wine not only preserves the taste of raw materials but also minimizes the loss of nutrients.
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