摘要
以市售新鲜草莓为原料,经榨汁,将汁液发酵、陈酿制得酒度为13°(V/V),总酸为4.5～7.5mg/ml的甘甜草莓酒。加入一定量的优质食用酒精,将酒度调至16°～18°,符合国家果酒标准。
The brewing technique of the wine of fresh strawberry was introduced. The strawberries were fermented with the good yeast after being pressed and filtrated . The product contained more than thirteen percent of alcohol （V/V） and 0.45 -0.75 gram of total acid. The proper high quality edible alcohol was added and the liquor of alcoholicity was controlled between sixteen and eighteen percent of alcohol .The wine was conformed to national standard.
出处
《安徽农业科学》
CAS
北大核心
2006年第16期4092-4092,4110,共2页
Journal of Anhui Agricultural Sciences
关键词
草莓酒
新鲜草莓
活性干酵母酿造
Strawberry wine
Fresh strawberry
Brewing technique of active dry yeast
