摘要
以猕猴桃、刺梨、山楂为原料,将三果打浆后混合,调酸、调糖,加入活性干酵母,18℃发酵25d,经后酵及后处理,制成三果干酒,成品酒中含有丰富的维生素C、氨基酸、SOD、钙等营养成分,具有增强机体免疫力等保健作用。
After pulping of hawthom, cili and actinidia, acidity and sugar content was adjusted and then active dry yeast was added for 25 d fermentation at 18 ℃. Then through late-phase fermentation and post-treatment, product wine was produced, which contained rich vitamin C, amino acids, SOD and Ca etc. and had healthcare functions.
出处
《酿酒科技》
北大核心
2006年第7期81-82,共2页
Liquor-Making Science & Technology
关键词
果酒
猕猴桃
刺梨
山楂
干酒
wine
actinidia
cili
hawthorn
dry wine
