摘要
研究了以沙棘果汁和食用酒精为原料生产配制酒的工艺 ,经试验筛选出沙棘配制酒的基本配方为 :沙棘果汁 30 %、白砂糖 10 %、食用酒精 16 %、总酸 0 6 % ,经检验产品的理化。
Technology of wine refining from Seabuckthorn fruit juice was reported. The following basic ingredients were selected: Seabuckthorn juice 30%, sugar 10%, food ethanol 16% and total acid 0.6%.All indexes tested including physical and chemical characters, sensory and hygienic qualities met with the National Standards.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2000年第4期111-112,115,共3页
Journal of Jilin Agricultural University
关键词
沙棘
配制酒
加工工艺
果酒
seabuckthorn
wine refining
technology
