摘要
蜂蜜酒是以蜂蜜为原料经过稀释、调整、发酵、澄清、过滤、陈酿后所获得的低度酒精饮料。通过研究,发现以百花蜜为发酵蜜源,稀释糖度为24°Brix,添加1‰磷酸铵,酵母添加量为400mg/L在18℃下发酵时间为20d得到的蜜酒酒质较佳。
Honey wine is a kind of low-alcohol beverage made from honey after dilution, adjustment, fermentation, clarification, filtration and aging. It was found that the mead with 100 nectar as the fermenting source, 24 Brix dilution, 1‰ ammonium phosphate and 4 O0 mg/L yeast at 18°C for 20 days had better quality.
引文
[1]陈钢,张剑飞.蜂蜜酒的研制[J].食品科技,2O04(2):20.
[2]王森,蜂蜜酒发酵参数控制研究[J].蜜蜂杂志,2O05(11):5-6.
[3]赵春海,发酵过程的控制[J].发酵科技通讯,2007,36(4):23-25.