摘要
该文叙述了以钙果鲜果为原料,采用常温(20～30℃)清汁发酵技术酿造钙果干红酒的工艺过程及生产要求,并提供了所得钙果干红酒的理化指标及营养成分。
This paper describes the process and production requirementsthat of calcium fruit as raw materials be led to dry wine by juice fermentation technology （20-30℃）. We get physieoehemical indicators and nutritional ingredients of calcium fruit dry red wine from this test.
出处
《北方果树》
2009年第4期11-12,共2页
Northern Fruits
关键词
钙果
果酒
发酵
Calcium fruit
Dry red wine
Fermentation
