摘要
本研究在对桃金娘果及果法的成分分析以及酿酒适应性比较的基础上，通过正交试验，优化出用果汁酿造桃金娘果酒的最佳酿造工艺。
ABSTRACT Chemical compositions of the fruit and the juice of downy rosemyrtle，Rhodomytus tomentosa，were analysed，nd their fermentation suitability compared，It wasfound that the juice squeezed after the fruit had been heated and treated with pectic enzymwas the fittest for fermentation，By orthogonal experiment a fermentation processing tech-nique for preparing wine from the berries of downy rosemyrtle was developed.KEY WORDS Downy rose myrtle；Wine preparation；Processing technology.
出处
《经济林研究》
1997年第2期23-26,共4页
Non-wood Forest Research
