摘要
以柿子为原料,经榨汁并调整糖度后,采用优良酿酒酵母进行发酵,酿制出柿子果酒。
Persimmon contains abundant amino acids, vitamins and trace elements etc. fermentation to adjust sugar content and total acid content, then after filtration, persimmon health fruit wine was developed.
出处
《食品工业》
北大核心
2007年第4期17-19,共3页
The Food Industry
关键词
果酒
柿子
研制
fruit wine
persimmon
develop
