摘要
根据猕猴桃果实的特点，对其发酵酒主要工艺技术问题进行了研究探讨，总结出了一套不同于一般果酒的猕猴桃发酵酒独特的加工工艺。
The essay has researched the main technology problem of aeyemidae fermented wine auording to the character of its fouit.It has made a summary at a series at unipue pressing technology at aegeriidae fermented wine,alike general fruit wine.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第3期52-53,共2页
Science and Technology of Food Industry
