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刊物期号: 201804

竹叶酒生产工艺优化及研发(72)

作者: 陈双为,赵 东,乔宗伟,袁杰彬,孙 琳,李 茂

地址:五粮液股份有限公司技术研究中心,四川 宜宾 邮编:644007
摘要 将竹叶洗净打成碎片,放入高浓度糖溶液中制成竹叶糖浸膏,并以此为原料,加水后接种酵母活化液进行发酵,再经适当陈酿制成酒香浓郁的发酵酒。通过单因素试验方法优化的最佳工艺条件为:料液比1∶4、酵母活化液接种量0.5 %、发酵时间15 d,发酵温度25 ℃。
关键词 竹叶; 发酵酒; 单因素试验
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)04-0072-04

英文标题: Development and Technical Optimization of Bamboo Leaf Wine

英文作者: CHEN Shuangwei, ZHAO Dong, QIAO Zongwei, YUAN Jiebin, SUN Lin and LI Mao

英文地址: Technical Center of Wuliangye Co. Ltd., Yibin, Sichuan 644007, China

英文摘要 Bamboo leaves were smashed after cleaning, then they were added into high-concentration sugar solution to produce bamboo leaf sugar extract, then water was added and it was inoculated with yeast activating liquid. After proper aging, the fermented wine was finally produced. The best technical conditions were summed up through single factor test as follows: the ratio of raw materials to liquid was 1∶4, the inoculating quantity of yeast activating liquid was 0.5 %, fermenting time was 15 d, and fermenting temperature was at 25 ℃.
英文关键词 bamboo leaf; fermented wine; single factor test
      

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