摘要
研究了以新鲜无核桔为原料酿制桔子酒的工艺 ,探讨了取汁方式、菌种、主酵温度对桔子酒品质及风味的影响 .结果表明 ,成熟新鲜无核桔经压榨取汁、接种 1号酵母、在 2 3℃主酵 ,经过滤、澄清、陈酿后所得果酒口味醇厚。
A new technique was studied by using fresh orange without seeds to produce a dry wine. The effects of extraction,yeast and main fermentation temperature on the quality of the wine was discussed. The result showed that a new type of orange wine with unique flavour and taste would be produced using oranges under following conditions of which orange juice was manually extracted, inoculated by yeast No.1,incubated at 23 ℃,then followed by filtration, clarification and maturation.
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2000年第5期513-515,共3页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
浙江省省长基金资助项目! (1 998- 2 0 0 0 )
