摘要
以大红枣为原料进行大红枣甜酒发酵工艺实验。实验采用发酵温度20℃,酒用酵母菌接种量为0.3g/L,SO2添加量为90mg/L,并用0.08%皂土进行澄清。成品酒酒精度12%vol,总糖含量56g/L,成品呈枣红色、澄清透明,枣香浓郁,风味独特,具有大红枣甜酒的典型风格。
Big red date was used for big red dateswine fermentation process test. Fermentation temperature was 20℃. Additions of yeast and SO2 were 0.3g/L and 90mg/L, respectively. Bentonite 0.08% was used for clarification. After blending of product wine, the alcohol content was 12% （v/v）, total sugar content was 56g/L. The product wine showed purplish red color, clarification, transparent, date smell, unique flavor, and had the typical red date style.
出处
《中国酿造》
CAS
2013年第9期127-129,共3页
China Brewing
关键词
大红枣
大红枣甜酒
生产工艺
发酵
big red date
big red date wine
production technology
fermentation
