摘要
采用高活性葡萄酒干酵母，将榴莲果肉以适当比例与菠萝果汁一起发酵，酿制出融榴莲和菠萝香味一体，风味独特的榴莲菠萝果酒。对榴莲菠萝果酒酿制工艺条件、榴莲添加量、及菠萝品种等进行了研究。
the Durian pineapple wine was brewed throughfermenting of pineapple juice with some Dunan pulp by Using high active dry yeast.The brewing technology, quantity of Durian pulp added, tha species of pineapple were studied.
出处
《食品工业》
北大核心
1999年第4期18-20,共3页
The Food Industry
