摘要
研究了猕猴桃酒发酵的工艺及关键参数,制成风味独特的、具有营养保健功能的猕猴桃酒。
Brewing technique and key parameter of KiWi wine was studied.a unique flavour and a high nutritional value KiWi wine which have health care function was developed.
出处
《酿酒》
CAS
2006年第5期110-111,共2页
Liquor Making
