摘要
实验以宁波杨梅为原料,经榨汁、除去杂物后,采用优良酵母菌进行发酵,酿造出杨梅果酒。成品酒精度(%)≥18、总糖(g/100mL)≥2.5、总酸(g/100mL)0.4～0.6,符合国家果酒标准。
This article introduced the brewing technique of the wine of red bayberry abounded in Ningbo. The red bayberry was fermented by the good yeast after being pressed and filtrated was brewed. The product contained more than eighteen percent of alcohol ,2.5 gram of total sugar and 0.4～0.6 gram of total acid in a hundred milliliter wine. The wine conformed to national standard.
出处
《食品科技》
CAS
北大核心
2003年第1期66-67,共2页
Food Science and Technology
