摘要
菠萝的营养丰富且具有一定的保健功能。以新鲜的菠萝果实为原料,清洗去皮果肉破碎加果胶酶取汁后,调整糖度至18%、接入12%活性干酵母,20℃发酵9d,可得营养丰富、典型性突出的低度菠萝酒。
Pineapple is rich in nutrition with health care function. We use fresh pineapples as materials. The pineapple juice was extracted by adding peetinase after being squeezed and treated. It fermented under the condition of sugar （17%）,active dry yeast （10%） for 7 days at 3 3 ℃. The alcohol content of pineapple wine was 7 % -8%, acidity was 0.4% -0.5 % ,and total sugar was 5 % -6%. We can get the pineapple wine, which is rich in nutrition, and of outstanding flavor.
出处
《酿酒》
CAS
2006年第5期105-107,共3页
Liquor Making
关键词
菠萝
果酒
酿造工艺
pineapple
fruitwine
brewingteehnology
