摘要
以石榴为原料、酵母为发酵菌种,采用石榴果全汁低温发酵,主发酵温度26～28℃,发酵时间4～5 d;后酵温度18～22℃,发酵时间20～25 d。酿制出的石榴果酒酒体呈桃红色,清亮透明,香气优雅纯正,酒香浓郁,口感醇正,酒精度低,营养丰富,具有饮用滋补双重作用。(孙悟)
Low-alcoholicity pomegranate fi-uit wine was developed by the following procedures ： pomegranate used as raw materials, yeast as fermenting bacterial species, low-temperature fermentation of pomegranate fruit juice, primary fermentation temperature at 26～28 ℃ and fermentation time was 4～5 d, and fermentation temperature at 18～22 ℃ in late stage and fermentation time was 20 ～25 d. The wine was clean and transparent and peach in color with pure aroma and mellow taste. Besides, the wine had health functions because of its rich nutrition. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第11期81-82,共2页
Liquor-Making Science & Technology
关键词
果酒
石榴果酒
生产工艺
wine
pomegranate fruit wine
technology
