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热浸提法酿造树莓酒的初步研究

作  者:
高海燕;曾洁;麻丽丹
单  位:
辽宁农业职业技术学院;丹东进出口检疫检验局
关键词:
红树莓;黑树莓;树莓酒;酿造
摘  要:
本文采用热浸提法对树莓酒的酿造工艺进行了初步研究,通过测定发酵过程中的温度和糖度变化曲线,结果表明:树莓酒的前发酵期为5~6d;树莓汁在发酵过程中其糖度下降的最低点为5%左右,与一般果品存在着很大差异;明胶单宁澄清法既能提高效益,又能保证一定的品质;最后还对成品酒进行了质量评定。这为树莓酒的进一步研究提供了一定的科学依据。
译  名:
Study on Brewaye Technology of Bramble Wine
作  者:
GAO Hai-yan1,ZENG Jie1,MA Li-dan2(1.Liaoning Agriculture Vocational-technical College, Yingkou 115214, China;2.Dangdong Imp&Exp.Inspec-tion and Quarantine Bureau, Dandong 118000, China)
关键词:
heritage;cheyenne;bramble wine;fermentation
摘  要:
The brewage technology of bramble wine was studied.Through testing the variety curve of temperature andsaccharifying degree during the fermentation ,the results showed that its early stage fermentation period was 5~6d and thesaccharifying degree was difficult to drop futher ofter reaching 5%. Finally, quality assessment was done on the finished product.

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