摘要
杨梅发酵酒和杨梅清果汁经复配制成低度杨梅果酒。工艺为:杨梅原果汁中加入0.4‰活化的葡萄酒活性 干酵母,于20～24℃下主发酵7～10d,20℃下后发酵3周～6周,上清液再经澄清处理,然后加热使发酵终止,室 温下密闭陈酿6个月以上,发酵酒与杨梅清果汁以1:1复配后冷处理,再经调配灌装后即得低度杨梅果酒成品。
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper. 0.4‰ activities dried leaven was added into the original juice in the procedings, then ferment7~10 days under the temperature of 20~24℃ and further ferment 3 ~ 6 weeks under the temperature of 20℃. The ascending pure liquid was handled through clearness, heated to stop fermentation and then which stored more than 6 months after sealed. At last the fermentation wine was mixed with red bayberry by the ratio of 1 : 1, and after cool treatment the low alcohol red bayberry wine can be attained.
出处
《食品研究与开发》
CAS
2004年第4期65-67,共3页
Food Research and Development
