摘要
以桑椹为原料 ,经酵母发酵生成桑椹果酒 ,通过对发酵菌种、原料处理方式、SO2 添加量、发酵温度、接种量、下胶用量等因素对产品质量影响的研究 。
Using mulberry as main material,mulberry wine is fermented by yeast.The optimal processing technique of mulberry wine are determined after we study on these fastors:fermentatine strains、different ways of treatmeat to material、quantity of SO_2、fermentation temperature、inoculation quantity and clarifier quantity, which have effects on production quanlity.
出处
《酿酒》
CAS
2005年第2期73-75,共3页
Liquor Making
