摘要
研究以果汁为原料之一 ,以啤酒酵母为菌种 ,通过低温发酵制作果汁啤酒。从质量影响因素出发进行研究表明 ,麦芽汁 :果汁以 6∶1混合发酵较好 ,最终产品酒精度 3% (V/V) ,糖度 5 5°Bx,pH值 4 4。
The juice beer prepared with fruit juices which is taken as one of raw material,through fermenting by beer yeast under lower temperature.The results showed that the ratio of malt juices to fruit juices of 1∶6 to fermente is better and that alcohol 3.0%(v/v),sugar 5.5°Bx,pH4.4 in the final products can heip to obtain pleasant texture.
出处
《酿酒》
CAS
北大核心
2001年第6期53-55,共3页
Liquor Making