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。该酒酒精度低,营养丰富,具有饮用滋补双重作用。
Using pomegranate as raw material, pomegranate fruit wine was produced by Saccharomyces cerevisiaes fermentation and added with sugar to adjust sugar content after pulping or juicing. The fruit wine was nutritious and restorative, with low alcohol content.
出处
《中国酿造》
CAS
北大核心
2006年第6期75-76,共2页
China Brewing
关键词
果酒
石榴
研制
fruit wine
pomegranate
development
