摘要
阐述了利用陈酿两年的沙棘发酵汁与新鲜沙棘果汁进行合理配制,研制成沙棘香槟酒的生产工艺,并介绍了沙棘香槟酒的市场前景。
This paper describes the use of the aging two years Seabuckthorn juice fermented with the juice of fresh sea buckthorn a reasonable preparation, the development of the production of sea buckthorn champagne and champagne on the sea buckthorn the market prospects.
出处
《酿酒》
CAS
2008年第6期108-109,共2页
Liquor Making
关键词
沙棘
香槟
Seabuckthorn, champagne
