摘要
马蹄去皮制得马蹄汁,调整糖分和酸度后接种 2.0～3.0%的酵母培养液, 25℃下发酵培养两天可制得含酒精 4.2%,清澈透明,口感较好的风味马蹄汁酒精饮料。
The alcohol beverage of water chestnut juice fermented by yeast was studied. Experimental results showed that adding 2~3% yeast culture broth to water chestnut juice adjusted by sugar and acid, the alcohol content of the fermentation beverage could reach 4.2% after two days, and the beverage tasted well.
