摘要
本文对果渣混合发酵与纯清汁发酵酿制中华樱桃酒工业生产技术的对比研究,利用酵母发酵产生CO_2自然分离果汁与果渣,对生产中减少投资、简化生产工艺、降低生产成本、提高产品出品率(提高5％～10％)、保留果汁自然风味与色泽,对进一步开发高品质中华樱桃酒具有重要意义。
We studied the mixed - fermentation of fruit rediment and fermentation of clear juice for making Chinese cherry wine . The experiment results showed that using yeast fermentation to separate fruit rediment and juice can lower investment and production cost , simplify working processes and improve production rate (5~10%) . At the same time , it can retain the natural flavor and color of fruit juice . It has significance to improve the quality of Chinese cherry wine .
出处
《四川食品与发酵》
2003年第1期19-23,共5页
Sichuan Food and Fermentation
关键词
生产技术
中华樱桃酒
果渣混合发酵
清汁发酵
Chinese cherry
Chinese cherry wine
mixed - fermentation of fruit rediment
fermentation of clear juice
