A Research on Mulberry Wine Fermentation Condition Optimization by Means of BBD

摘要：

　　The study was designed by the method of single factor experiment combining with BBD designing experiment to optimize the best fermentation condition of mulberry wine.Through the experiment the best fermentation condition of mulberry wine was confirmed as follows:The yeast addition was 0.14%,sugar content was adjusted to 194.22 g/L before fermentation,the SO2 addition was 76.70mg/L and the temperature was 25.4℃.The alcohol of mulberry wine was 10.3v/v after fermentation.

关键词： Mulberry Mulberry wine Fermentation condition Response surface methodology

作者: Yong Zuo Feng Qi Yang Li

作者单位: Dept.of Bioengineering, Sichuan University of Science and Engineering, Zigong Sichuan, China,643000

会议类型: 国际会议

会议名称: 2013 3rd International Symposium on Chemical Engineering and Material Properties(2013第三届化学工程和材料性能国际研讨会)(ISCEMP 2013)

会议地点: 三亚

会议语种:英文

页码: 667-671

在线出版日期: 2013-06-22（万方平台首次上网日期，不代表论文的发表时间）