摘要
研究了杨梅酒发酵的工艺及关键参数 ,结果为 :驯化果酒酵母的接种量为 8% ,偏重亚硫酸钾 4 0mg/L ,主发酵 2 0℃ 4d 。
Brewing technique and key parameter of Red Bayberry wine was studied. The result is inoculation 8% with saccharomyces cerevisiae, addition 40mg/L K2S2O4, fermentation 4d with 20℃. The wine has odor of Red Bayberry and alcohol.
出处
《酿酒》
CAS
北大核心
2004年第6期63-65,共3页
Liquor Making
