摘要
新酿制的杨桃果酒添加石湾米酒得杨桃强化酒，用超声波处理促进强化杨桃酒的陈化，得出最佳方式为每次处理１０ｍｉｎ，处理２次，间隔４ｈ。
Carambola fortified wine was made with Shiwan riceliquor having been added to carambola fortified wine.Then carambola fortified wine was treated with ultrasonic wave to promote the wine to age.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第3期18-19,共2页
Science and Technology of Food Industry
