摘要
本试验以树莓为主要原料,以山楂为辅料,经榨汁去杂质后,利用高活性干酵母接种,密闭发酵,澄清处理后,酿造出风味独特的树莓山楂酒。成品酒度≥18％(v/v),总糖(g/100ml)≥2.5。总酸(g/100ml)0.4～0.6,符合国家果酒标准。
This test introduces the technique of making special fruit wine with raspberry and hawthorn, after pressing and purifying , inoculate with high activated dry yeast ., tightly fermented and clarifying, finished product obtained. Its alcoholic degree≥ 18% (v/v),total sugar(g/100ml)≥2.5,total acidity(g/100ml)0.4 - 0.6.
出处
《食品工业》
北大核心
2003年第4期25-26,共2页
The Food Industry
