Guo Leia
Abstract
The effect of yeast dosage,fermentation time and sugar content on the quality of grape wine brewing from Kyoho grape was studied.The optimal fermentation conditions were inoculums 3%,saccharinity 20°,fermentation time 8 d.The color and flavor of final product was appropriate,with physical,chemistry and microbial index in accord with national standards.
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The effect of yeast dosage,fermentation time and sugar content on the quality of grape wine brewing from Kyoho grape was studied.The optimal fermentation conditions were inoculums 3%,saccharinity 20°,fermentation time 8 d.The color and flavor of final product was appropriate,with physical,chemistry and microbial index in accord with national standards.
Key concepts: Brewing, Fermentation, Wine, Food science, Sugar, Grape wine, Flavor, Yeast