摘要
本文采用热浸提法对树莓酒的酿造工艺进行了初步研究,通过测定发酵过程中的温度和糖度变化曲线,结果表明:树莓酒的前发酵期为5～6d;树莓汁在发酵过程中其糖度下降的最低点为5%左右,与一般果品存在着很大差异;明胶单宁澄清法既能提高效益,又能保证一定的品质;最后还对成品酒进行了质量评定。这为树莓酒的进一步研究提供了一定的科学依据。
The brewage technology of bramble wine was studied.Through testing the variety curve of temperature andsaccharifying degree during the fermentation ,the results showed that its early stage fermentation period was 5～6d and thesaccharifying degree was difficult to drop futher ofter reaching 5%. Finally, quality assessment was done on the finished product.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期100-102,共3页
Food Science
