摘要
以蜂蜜为原料 ,稀释后 ,加入扩培好的葡萄酒酵母进行发酵 ,制成酒度8～10°的低度蜂蜜酒 ,蜂蜜酒口感好 ,且具有较高的营养价值。
Honey was diluted and fermented with the saccharomyces ellipsoideus,the low-alcohol honey wine were brewed which has a good tastes and good nutritional value
出处
《食品工业》
北大核心
2001年第4期27-28,共2页
The Food Industry
