摘要
木瓜素有“百益果王”之称,属蔷薇科,为落叶小乔木或灌木;木瓜果实含木瓜碱、木瓜蛋白酶、凝乳酶、胡萝卜素,并富含17种氨基酸及多种营养元素。木瓜果实经分选、清洗、去核,破碎榨汁,调整成分,发酵,澄清、陈酿,果渣浸泡,调配,澄清、过滤、灌装生产成木瓜酒,其色泽金黄色、清亮透明;木瓜果香、酒香协调;口感酸甜适宜、纯正。(孙悟)
Pawpaw, commonly known as ＂King of Fruits＂, belongs to rose family （shrub in appearance）. Pawpaw fruit contains pawpaw alkali, papain, rennin, carotene, and rich amino acids （17 kinds） and multiple nutritive elements. Pawpaw fruit was produced into pawpaw wine through the following techniques： selection, cleaning, coring, grinding, juice squeezing, components adjustment, fermentation, clarification, aging, marc steeping, blending, filtration, and bottle filling. The wine was golden in color and clean and transparent with pawpaw aroma and pure and enjoyable taste and harmonious wine body.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第6期77-78,共2页
Liquor-Making Science & Technology
关键词
果酒
木瓜酒
木瓜
发酵
wine
pawpaw wine
pawpaw
fermentation
