摘要
本文介绍了冷热处理对低酒度葡萄酒稳定性的影响,扩充了葡萄酒冰点的计算公式,确定了冷热处理的适宜条件。
In this paper, the influence of cold and heat treatment on stability of wine with low alcohol content was introduced, the formula of wine's ice point was extended and the appropriate condition of the treatment was determined.
出处
《食品工业科技》
CAS
CSCD
北大核心
1993年第2期44-46,43,共4页
Science and Technology of Food Industry
