摘要
以广东云浮优质成熟黄皮为原料,经榨汁,将汁液发酵、陈酿制得酒度为12%vol,总酸为5.5~6.5g/L的黄皮酒。加入一定量的优质发酵米酒,将酒度调至21%vol^22%vol,最后经澄清、过滤、包装后得口感纯正的黄皮酒。
The brewing technique of the wine of Guangdong high-quality mature elausenalansium was introduced. The strawberries were fermented with the good yeast after beingpressed and fihrated. The product was the alcohol content of 12%vol, total acid is 5.5- 6.5g/L of clausena lansium wine.High quality rice wine added with a certain volume of alcohol content, will be adjusted to 21%vol-22%vol .Finally after aging, clarification, filtration, packaging was pure taste of clausena lansium wine.
出处
《酿酒》
CAS
2014年第2期84-85,共2页
Liquor Making
关键词
黄皮酒
新鲜黄皮
果酒活性干酵母酿造
clausena lansium wine
clausena lansium
fruit wine active dry yeast
