摘要
以俄罗斯大沙棘果和野生葡萄为原料,采用正交试验方法,研究了沙棘野葡萄酒的制作工艺,确定了该产品制作最佳工艺参数,并得到口感醇正、营养丰富的沙棘野葡萄酒。
With the sea buckthorns and wild grape as the material and by way of orthogonal test, the development focuses on the processing technology sea buckthorns and wild grape wine are studied. The optimum technological parameters are determined. It is possesses very nutritive value.
出处
《食品科技》
CAS
北大核心
2003年第9期80-81,共2页
Food Science and Technology
关键词
沙棘
葡萄
发酵
sea buckthorns
grape
fermentation
