摘要
对黑莓干酒酿造工艺进行了研究。结果表明,采用原汁活化F10酵母,接种量为0.2 g／L,用黑莓清汁在22-24℃发酵,不但发酵速度快,而且颜色清亮透明,酒香和果香细腻,口味纯正,产品符合有关国家标准。
The effect on blackberry dry wine fennentation of yeast kinds, activation means, fermentation tempertau-re and methods was studied. The results indicated that under the condition of selecting yeast of F10, using original juice to activate yeast, and adopting clear juice to fermentate in 23℃, not only the fermentation speed was fast,but also the wine was clear,and it had fine wine fragrant, taste good. In addition, the wine quality was up to national standard.
出处
《西北林学院学报》
CSCD
北大核心
2004年第4期132-134,共3页
Journal of Northwest Forestry University
基金
陕西省"十五"攻关项目"树莓
黑莓产品深加工技术研究"(2003K-03-G4-06)
关键词
黑莓干酒
酵母
发酵
blackberry dry wine
yeast
fermentation
