摘要
以甜米酒、猕猴桃干酒和食用酒精为原料,将原料处理后,按总量(v/v)加入甜米酒18%,猕猴桃干酒35%,食用酒精47%进行配制,再经勾兑、调味、灭菌、贮存、装瓶制成猕猴桃配制酒。(孙悟)
Sweet rice wine, kiwi fruit dry wine and edible alcohol were used as raw materials. After the treatment of raw materials, 18 % sweet rice wine, 35 % kiwi fruit dry wine, and 47 % edible alcohol were mixed. Then after blending, flavoring, sterilization, storage and bottle filling, kiwi fruit liqueur was finally developed. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第11期75-75,77,共2页
Liquor-Making Science & Technology
关键词
猕猴桃
配制酒
研制
kiwi fruit
liqueur
development
