蜂蜜酒酿造工艺研究

摘要

By Single-factor method and orthogonal experiment to determine the optimal parameters of fermentation conditions as follows:the amount of 1.0g/L urea, fermentation temperature of 20℃, broth pH4.3. The mead being mellow, harmonious, a unique style was obtained. The results of analysis illustrated that the alcohol degree was 12.33%.%通过单因素实验和正交实验对蜂蜜酒的发酵条件进行优化，确定了蜂蜜酒的最佳发酵条件为氮源1.0g/L、发酵温度20℃、发酵液pH4.3。所酿蜂蜜酒的酒体丰满协调、醇厚协调，具有独特的风格，进行理化分析蜂蜜酒的酒精度为12.33%。