蓝靛果忍冬果酒发酵工艺研究

摘要

Blue-berried honeysuckle fruit was used as raw materials to produce fruit wine and its best fermentation parameters were summed up as follows:Angel yeast RV100 was selected, yeast adding level was 5 %, sugar content of the substrate was 18 %, and 8 d fermentation at 25℃.%以蓝靛果忍冬为原料进行发酵制酒，筛选出安琪酵母RV100为最佳酿酒酵母；蓝靛果果酒的最优酿造工艺为酵母添加量5%、底物含糖量18%、25℃下发酵8 d。