摘要
通过对芒果酒发酵工艺条件进行研究,发现最佳发酵温度为20℃,亚硫酸钠的最适用量为40mg/L,含糖量最适宜为19％。其产品澄清、透明、酒度低,具有原果的色泽及香味,保存了天然营养成分,醇厚味美,风格独特。
The paper study the fennenting conditions of Mango wine.From the experiment,we knew the optimum fermenting temperature is 20℃,the optimal quantity of NaSO3 added in the juice of Mango is 40mg/L,the optimal content of sugar is 19 percent.
出处
《酿酒》
CAS
北大核心
2003年第3期88-90,共3页
Liquor Making
