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Position: Home > Articles > A PRELIMINARY REPORT ON THE USE OF COFFEE PULP IN WINE BREWING Chinese Journal of Tropical Crops 1989 (1) 119-123

利用咖啡果皮酿酒初报

作  者:
利美莲;梁志海;潘晓畅
关键词:
咖啡果皮;酿造;酵母菌;半固态发酵
摘  要:
本文采用微生物发酵法,将湿法加工所得的咖啡果皮用各种不同方法进行处理后,再用酵母菌混合菌种进行半固态发酵,从而酿造出咖啡果酒和咖啡白兰地酒。
译  名:
A PRELIMINARY REPORT ON THE USE OF COFFEE PULP IN WINE BREWING
作  者:
Li Meilian Liang Zhihai Pan Xiaochang (Tropical Crops Products Processing Department, SCCTC)
关键词:
Coffee pulp; brewing; yeast; semi-solid fermentation
摘  要:
Microbisl fermentation method was employed to treat coffee pulp discharged in a wet process. Results showed that when the pulp was fermented in semi-solid state with a mixture of different yeast species, a coffee wine or brandy could be obtained.

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