摘要
"碧香无核"新品种皮薄,肉脆,无核,可溶性固形物22%,含酸量0.25%,为极早熟品种。由于该品种的可溶性与含酸量较好,比较适宜酿酒,现在市场对白葡萄酒的需求量也比较大,通过对其加工工艺的开发研究,形成一系列的加工工艺和酿造技术。
New breed ＂Bi- Nuclear-Free＂, with flimsy skin, crisp flesh, free nuclear, 22% solubility solid matter, 0.25% acid content, is a kind of very rareripe breed. Because its solubility and acid content are all better, so it is suit to make wine, and the volume of market demand are also large at present. By a study on the processing technology, get a series of processing technology and brewing technology.
出处
《吉林农业科技学院学报》
2008年第4期1-2,11,共3页
Journal of Jilin Agricultural Science and Technology University
基金
吉林省教育厅科技计划项目[吉教科合字(2006第自122号)]
关键词
碧香无核
加工工艺
白葡萄酒
Bi - Nuclear - Free
processing technology
white wine
