摘要
以苹果为原料,经分选、清洗、破碎、榨汁、澄清、发酵、陈酿、过滤等工序制成含酒精14%vol的半甜型苹果酒。对在位发酵罐设置溶氧、pH值、温度、转速、罐压、空气流量等发酵条件进行发酵。
Apples was made into half-sweet apple wine with alcohol content as 14%(v/v) though the procedures of choosing,cleaning,grinding,extracting,clarification,fermentation,mellowing,filtration etc.Fermentation progressed through setting up DO fermentation pH,fermentation temperation,fermentation revoling speed,pressure and air flux.
出处
《中国酿造》
CAS
北大核心
2008年第5X期60-63,共4页
China Brewing
关键词
苹果酒
发酵条件
控制研究
单因素试验
apple wine
fermentation condition
control and study
single-factor experiment
