摘要
在低温的条件下,用冻藏草莓果实制备的澄清草莓全汁和果酒酵母菌,生产出具有类似干白葡萄酒风格的优质草莓酒。论述了草莓酒发酵生产工艺流程。
The results showed that high quality strawberry wine similar to dry white grape wine can be made by using the throughout juice Tibet clarification strawberry produced by frozen strawberries and cider yeast in low-temperature conditions. The fermentable process of Tibet strawberry clarification was investigated in this paper.
出处
《农产品加工（下）》
2007年第11期51-53,共3页
Farm Products Processing
关键词
草莓
发酵
低温
strawberry
fermentation
low-temperature
作者简介
戴赛飞（1979-），男，湖南人，工程师，研究方向：食品检验与加工。E—mail：dsaifei@163．com。
