摘要
将魔芋精粉用作蜂蜜酒的澄清剂．蜂蜜酒经过处理后在室温下放置观察，发现该酒澄清透明、气味醇正．超过普通澄清剂，未加魔芋精粉处理的蜂蜜酒混浊不清．
Using refined giantarum starch as clarifier in Honey wine.Having
been treated with refined giantarum starch and placed under indoor temperature for a period of
time,the Honey wine will be clear and transparent,with a pleasant and pure flawer.It is proved that
the refined giantarum starch is superior to any other clarifiers.On the contrary,those without
refined giantarum starch keep turbid and undear.
出处
《云南农业大学学报》
CAS
CSCD
1999年第1期63-65,共3页
Journal of Yunnan Agricultural University
