摘要
柿子经过打浆后 ,用质量分数为 0 .2 %柠檬酸和 0 .0 2 %抗坏血酸混合液护色、防褐 ,5 0℃ ,(2～ 3) h的酶解处理后压榨得柿子汁 ,添加 (15 0～ 2 0 0 ) mg/L 葡萄酒活性干酵母发酵后 ,再经澄清、过滤、陈酿等工艺即成半干型果酒 ,本文对此工艺进行了实验性探讨。
The 0.2 % citric acid and 0.02 % Vitamin C were added into the persimmon paste in order to protect the color from brown.The persimmon juice was extracted from the paste that was treated with enzyme in 50 ℃ for (2～3) h.Wine active dry yeast (150～200) mg/L was inoculated into the clear juice and cultured at 20 ℃ for 14 days.The mellow half dry persimmon wine was obtained after the fermented wine solution was cleaned.Filtered.Stroed.
出处
《天津轻工业学院学报》
2001年第4期24-27,共4页
Journal of Tianjin University of Light Industry
