摘要
研究了在香梨白兰地发酵中采取不同性状的香梨原料及破碎方式、不同调糖浓度及调SO2 浓度、在不同的调酸时间和温度等各发酵条件对香梨白兰地风味的影响 ,并依此酿造工艺 ,对所用酿酒干酵母与自选酵母进行了扩大发酵比较。
The effect on the brewing technology of Korla pear brandy with special flavor and high quality by using different state of Korla pear as raw material, through mashing、ingredient adjusting and fermenting by using dry yeasts were studied. Compared with the dry wine yeast, a 10L-scale fermentation in Kuerle pear brandy was performed by using screened yeast according to the brewing technology.
出处
《酿酒》
CAS
北大核心
2004年第1期77-80,共4页
Liquor Making
