摘要
研究了菌种、三华李原汁含量、不同缓冲剂、不同碳源等因素对三华李原汁发酵果酒的影响,并对三华李酒的澄清工艺进行了研究,最终得到澄清透明三华李味浓郁的三华李酒。
The influence of yeast, prunus juice percemage, buffer reagent, carbohydrate, on prunus salicina Lindl. cv. ＂sanhua＂ wine fermentation was studied. The way to clear salicina Lindl. cv. ＂sanhua＂ wine was studied. A method to make prunus salicina Lindl. cv. ＂sanhua＂ wine was developed finally.
出处
《酿酒》
CAS
2006年第2期74-75,共2页
Liquor Making
基金
广东省科技攻关项目[2003B21301]资助
关键词
三华李
果酒
发酵
Prunus salicina Lindl. cv. ＂sanhua＂
Wine
Fermentation
