摘要
对枸杞葡萄酒生产工艺的研究表明,以枸杞汁:葡萄汁为2:8,发酵温度为20-22℃,发酵时间为9d,采用适当的护色剂和澄清剂,所得枸杞葡萄酒品质较好。
The processing technology of wolfberry wine was studied and the results showed as follows: wolfberry juice and grape juice is 2 : 8, fermented temperature: 20- 22℃, fermented time:9d, super grade wolfberry wine was obtained by using optimal color fixative and clarifier.
出处
《食品工业》
北大核心
2005年第2期41-42,共2页
The Food Industry
