Study on the Production Techniques of Malus prunifolia Wine
TAO Yin-hua
Abstract：This paper showed that the best yeast is the No.1 Malus prunifolia yeast from three diffent yeast by using the ethanol production, using fermentation rate, residual sugar and taste as the evaluation indes, and using Malus prunifolia as raw material. With orthogonal experiment, the effection of the fermentation temperature, the additive SO2, the inoculum and the pH on the ethanol production was analyzed. The result showed that the optimized conditions are the fermentation temperature 30℃, the addition of SO2 80mg/L, the inoculum 10%, the pH 3.5.
Keywords：Malus prunifolia wineproduction processorthogonal experiment
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：3( 21-23 )