摘要
猕猴桃果肉含有丰富的Vc,用加工猕猴桃果脯剩下的糖液为发酵原液,以酒精活性干酵母为发酵菌种,生产猕猴桃果酒,发酵温度为20～32℃,发酵期为8～10d,调酒精度为7%～8%(v/v),陈贮1月后用JA澄清剂澄清。
Chinese gooseberry pult contaionde abundant Vc.The residual sugar solution after the processing of Chinese gooseberry pre-served fruit was used as fermenting solution and alcohol active dry yeast was used as fermenting microbial species to produce Chinese gooseberry fruit wine.The relative technical conditions were as follows:fermentation temperature at20～32℃,8～10d fermentation time,alcohol content adjusted to7%～8%(v /v),one month wine storage,and clarification by JA clarifier.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第5期100-100,共1页
Liquor-Making Science & Technology
关键词
猕猴桃
果脯糖液
酿酒
猕猴桃果酒
Chinese gooseberry
sugar solution of preserved fruit
wine production
Chinese gooseberry fruit wine
