摘要
选用90%以上的全黑山葡萄为原料 ,干白原酒、进口葡萄酒酵母、白砂糖、果胶酶、蛋白粉为辅料 ,经发酵、淋酒等酿造工艺可生产出11.6度、总酸8.5g/L、残糖3.6g/L、浸出物为27.
Quality wild grape wine with 11.6% alcohol content, total acid 8.5g/L, residual sugar 3.6g/L, and steeping material 27.5g/L was produced with full-black wild grape over 90% the amount of the raw materials and dry white wine, imported wine yeast, sugar, pectase and albumen powder as its auxilliary materials by techniques of fermentation and sprinkle etc.
出处
《酿酒科技》
2001年第3期58-58,57,共2页
Liquor-Making Science & Technology
