摘要
研究了李子原料品种、发酵用菌种、发酵方式对酒典型性的影响 ,确定了下胶方式 ,考察了冷冻处理对酒稳定性的影响。通过机械处理结合酶法提高了李子的原料出汁率 。
Variety of plum?culture and type of fermentation influence on typicality of plum wine was studied,method of fining was searched,treatment of refrigeration influence on stability of plum wine was reviewed?Treatment of machine combining use of enzyme enhanced extracting rate of plum juice?In the end,the optimum technology of fermented plum wine was determined.
出处
《酿酒》
CAS
北大核心
2004年第4期100-103,共4页
Liquor Making
基金
2001-2003天津市重大科技攻关项目。
