摘要
研究了龙眼干果酒的加工工艺及关键技术.结果表明其发酵的最佳条件为:接种量0.2%,糖度22%,发酵温度22℃,柠檬酸添加量4g/L.
The processing and fermentation techniques of dry longan wine were studied in the paper. The result showed that the fermenting condition were ： inoculation 0.2 % , the Bx 22 % , temperature 22 ℃ , the accession of citricacid 4g/L.
出处
《韶关学院学报》
2005年第6期77-79,共3页
Journal of Shaoguan University
关键词
酿酒
龙眼干
果酒
工艺技术
fermentation
dry longan
wine
technology
