摘要
以澄清柿汁、食用酒精、蔗糖、蜂蜜等为原料,将柿汁醇化后,加入30mL糖浆、80mL纯净水和1.0g柠檬酸调配而制成糖分含量高、酒精度低、风味独特的营养型柿子酒。
A new type of nutrition wine was made of persimmon fruit, high sugar ,low alcohol and unique flavor. It was used clear persimmon fruit juice, edible alcohol, sucrose and honey etc. as raw materials,with the special processing of clearing the persimmon fruit juice which is alcoholized, then mixing 30 mL sucrose and honey syrup, 80 mL pure water and 1.0 g citric acid etc.
出处
《酿酒科技》
北大核心
2007年第2期76-79,共4页
Liquor-Making Science & Technology
关键词
配制酒
柿汁
果胶酶
明胶
调配
liqueur
persimmon juice
pectic enzyme
glutin
blending
technology
