柿子酒酿造技术研究

Study on Technology of Fermented Persimmon Wine

根据柿子果实的生物学特性,采用不同方法使原料脱涩、澄清后进行发酵酒酿造,得到了较理想的柿酒。

Based on the biological characteristics of the persimmon fruit,this research has achieved comparatively ideal effect by using different ways which extract puckery and defecate materials to produce fermented wine.