| 枇杷果酒酿造工艺研究 |
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| 引用本文： | 叶顺君,蒲彪.枇杷果酒酿造工艺研究[J].酿酒,2007,34(1):87-89. |
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| 作者姓名： | 叶顺君 蒲彪 |
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| 作者单位： | 四川农业大学食品科学系,四川,雅安,625014 |
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| 摘 要： | 以四川成都龙泉枇杷为原料研究了枇杷果酒的加工工艺,并探讨了不同发酵温度、糖浓度对果酒质量的影响.结果表明,发酵温度和糖浓度对酒的品质有比较明显的影响.
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| 关 键 词： | 枇杷 果酒 酿造 工艺 枇杷果酒 工艺研究 Wine Fruit Loquat Techniques 比较 品质 对酒 结果 影响 果酒质量 糖浓度 发酵温度 加工工艺 原料 龙泉 成都 四川 |
| 文章编号： | 1002-8110（2007）01-0087-03 |
| 收稿时间： | 2006-09-25 |
| 修稿时间： | 2006年9月25日 |
Study on the Brewing Techniques of Loquat Fruit Wine |
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| YE Shun-jun,PU Biao.Study on the Brewing Techniques of Loquat Fruit Wine[J].Liquor Making,2007,34(1):87-89. |
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| Authors: | YE Shun-jun PU Biao |
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| Abstract: | The brewing techniques of the wine of Loquat fruit abounded in longquan was studied.And the effects of different temperature conditions of ferment and different concentrations of sugar on wine quality were also analyzed.The results suggested that the temperature conditions of ferment and concentrations of sugar would seriously influence the wine quality of Loquat fruit. |
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| Keywords: | Loquat fruit wine brewing technique |
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