摘要
樱桃营养丰富,可食部分为88%,含水85.5%,含糖7%～11.9%,含有机酸1%,含蛋白质1.1%,含灰分为0.6%,100g樱桃果含Vc10mg,VBl3.0～4.0mg,VB27.0～7.42m g。以樱桃为主要原料,葡萄酒酵母菌为发酵菌种,可生产出优质保健樱桃酒。(孙悟)
Cherry is of high nutrition and 88% of cherry fruit is edible. It containes 85.5% water, 7 %～11.9% sugar, 1% organic acid, 11% protein, and 0.6% ash content. Per 100g cherry fruit containes 10 mg Vitamin C, 3.0～4.0 mg VB1, and 7.0～7.42V B2. Quality cherry health wine was developed with cherry fruit as the main raw materials and grape wine yeast as fermenting microbe. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第9期92-94,共3页
Liquor-Making Science & Technology
关键词
樱桃
葡萄酒酵母
发酵
樱桃酒
cherry
grape wine yeast
fermentation
cherry wine
