摘要
分析了原料、酵母菌种、酒精发酵的控制、下胶和澄清等因素对枸杞酒品质的影响,同时提出了枸杞酒生产中应注意的问题及控制措施,以达到生产优质高档果酒的目的。
Factors affecting the quality of medlar wine, including raw material, yeast, control of ethanol fermentation and clarification, were analyzed in this paper in detail. Some problems concerning medlar wine production were discussed and controlling measurements were accordingly proposed, in order to produce high-quality medlar wine.
出处
《中国酿造》
CAS
北大核心
2006年第7期52-54,共3页
China Brewing
关键词
枸杞酒
酵母菌种
酒精发酵
果汁处理
澄清
medlar wine
yeast
ethanol fermentation
treatment of juice
clarifying
作者简介
安冬梅（1980-），女，在读硕士研究生；
宋长水，通讯作者，E-mail：cbsongnx@yahoo．com．cn。
