摘要
将南瓜打浆,加糖调糖度,接入安琪酵母活化液5%～15%,于20℃～25℃主发酵5d～9d,经过滤得南瓜低度酒。南瓜酒颜色金黄,澄清透明,略有南瓜的清香和酒的醇香;酒精度低,口感好,性质稳定,生物活性成分保存率高,营养丰富。
Parnpkin low alcohol wine was produced by pulping pumpkin, adding sugar to adjust sugar content, inoculating 5-15% Angel yeast activated liquid, the main fermentation at 20℃～25℃ for 5-9 d, and then filtration. The pumpkin wine was transparent, stable and nutritious, with bright yellow colour, light pumpkin fragrance and alcoholic mellow and high bioactive components.
出处
《中国酿造》
CAS
北大核心
2005年第11期59-61,共3页
China Brewing
关键词
南瓜
低度酒
研制
pumpkin
low alcohol wine
development
