摘要
以新鲜猕猴桃果实为原料 ,果肉破碎加果胶酶取汁后加入适量蜂蜜并接入活性干酵母 ,经控温发酵等特殊工艺处理 ,可制得糖份含量高、酒精度低。
A new type of nutrition wine made of Chinese Kiwifruit,high sugar content,low alcohol and unique flavor,can be made after the following special processing of crushing the flesh of the fresh Chinese kiwifuit which is as material,adding pectin enzyme to make it clear,mixing apporprite amount of honey,putting in active dry yeast,then fementing under controlled temperature.
出处
《酿酒》
CAS
北大核心
2002年第1期97-98,共2页
Liquor Making
关键词
新型营养猕猴桃果酒
加工技术
质量指标
Chinese kiwifruit nutrition femention wine procession technology.
