Study on the Processing Technology of Pumpkin Fermented Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2012年15期

Page:

166-168

Research Field:

Publishing date:

Info

Title:

Study on the Processing Technology of Pumpkin Fermented Wine

Author(s):

AN Dong-mei¹; MENG Chang-jun²; SUN Ai-hong¹

1.Jingchu University of Technology，Jingmen，Hubei 448000；

2.Xi’an University of Arts and Science，Xi’an，Shaanxi 710065

Keywords:

pumpkin wine; processing technology

PACS:

TS 262.8

DOI:

-

Abstract:

Taking the pumpkin as material，the fermatation prossess of the pumpkin wine was studied.The results showed that through the compared trials，the optimal processing parameter and some factors affecting product quality have been determined：main fermentation temperature (20±1)℃，yeast inoculum 0.6 g/L，initial sugar level 20%，initial pH 4.5，SO₂ adding amount of 100 mg/L.

References:

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Memo

Memo:

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