摘要
以石榴果为原料,经榨汁并调整糖度后,采用优良酿酒酵母进行发酵,酿制出石榴果酒。
Pomegranate containes abundant amino acids, vitamins and trace elements etc. Pomegranate, after pulping or juicing , added sugar to adjust sugar content to 15%, then inoculated with 5% - 15% Angel yeast activated liquid, then through 30 - 37day, fermentation under 20℃ -25 ℃ to adjust sugar content and total acid content, then after filtration, Pomegranate health fruit wine was developed.
出处
《酿酒》
CAS
2006年第2期76-77,共2页
Liquor Making
关键词
果酒
石榴
研制
fermenting wine
pomegranate fruit wine
production techniques
