摘要
草莓酒是一种低酒精度果酒饮料,它富含氨基酸,维生素和其他微量元素.经过两年多的工作,筛选出1450°菌株为最佳发酵菌种;试验出了草莓酒最佳生产工艺.生产出的草莓酒,醇香显著,酒体协调,酸甜爽口,清彻透明,具有独特的草莓酒风味.
Strawberry wine is a kind of low alcoholic fruit beverage which contains aboundant amino acids, vitamins and minerals. After two years studying, we
selected the best yeast-Saccharomyces cerevisiae strain 1450 and the best
fermentation techniques. By this method, we got an excellent strawberry wine of special style which had obvious flavor, coordinated color, good taste etc.
出处
《江西科学》
1991年第3期160-165,共6页
Jiangxi Science
关键词
草莓
果酒
发酵
酵母
Strawberry, Fruit wine, Yeast, Fermentation
