摘要
研究了发酵过程温度、酸度的变化及pH值、SO2、乙醇因素对刺梨酒精发酵的影响。
This paper studies the changes of temperature and acid the influnces which pH、SO2 and alcohol content have on the alcohol fermentatiom of Rosa roxburghii extracts.It also gives a detailed description of the bestway of producing the wine.
出处
《中国林副特产》
2000年第2期1-3,共3页
Forest By-product and Speciality in China
关键词
刺梨
蜂蜜
发酵
酿造酒
刺梨蜜酒
Rosa roxburghii
honey
fermentation
brewing wine
