摘要
本研究结果表明以番木瓜、西瓜、芒果和其它辅料优化组合，加２．５％—５％酵母在３０℃—３２℃下发酵一周，制得色泽好、风味独特的瓜果甜酒。结果还表明灭菌方法对产酒率影响较小，但对风味有一定影响。
The study show that the sweet wine made of papaya,watermelon,mango,other auxiliar material and 2.5%-5%yeast at 30℃-32℃ for a week has got the sweet wine with good colour and special flavour.And disinfectant methods less affect the rate of wine and certainly affect special flavour.
出处
《云南热作科技》
1997年第3期12-15,共4页
Journal of Yunnan Tropical Crops Science & Technology
关键词
瓜果
甜酒
酿制
fruits sweet wine to make
