摘要
将南瓜打浆并用果胶酶酶解,得到的南瓜浆按40%～60%的比例加入到已发酵24h左右的糯米酒中进行后发酵,在26℃～35℃的温度下发酵2d～4d,经压榨过滤得南瓜酒。南瓜酒颜色浅棕黄,澄清透明,略有南瓜的清香和酒的醇香;口感好,性质稳定,营养丰富。
Pumpkin pulp（40%-60%） was added into the glutinous nice wine that fermented for 24h after pumpkin was smashed and hydrolyzed by pectinase. The pumpkin wine was produced after fermented at 26℃-35℃ for 2d-4d and pressed, which was pale yellow, luster-transparent, stable, healthy and had good taste.
出处
《中国酿造》
CAS
北大核心
2008年第11期100-101,共2页
China Brewing
关键词
南瓜
糯米
低度酒
pumpkin
glutinous flee
low alcohol wine
