摘要
研究、分析补糖、补酸对桃子发酵酒和蒸馏酒中主成分的影响,为设计桃子蒸馏酒生产工艺提供理论依据。以优选的发酵、蒸馏和陈酿的工艺条件,可以酿成果香、酒香幽雅、醇和、协调,典型性强的桃子蒸馏酒。
To provide the bases for technique of peach tequila , we have studied and analyzed that fill sugar and acid has effect on components of peach tequila as well as vino . Using the selected technical condition , we can produce the good peach tequila with flavour of fruit aroma .
出处
《酿酒》
CAS
2005年第4期97-99,共3页
Liquor Making
关键词
桃子
发酵
蒸馏酒
生产工艺
<Keyword>peach
ferment
tequila
produce techluics
