| 苹果白兰地的研制 |
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| 引用本文： | 孙俊良,赵瑞香,李刚,王敏.苹果白兰地的研制[J].食品工业,2002(4). |
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| 作者姓名： | 孙俊良 赵瑞香 李刚 王敏 |
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| 作者单位： | 河南职业技术师范学院食品科学与工程系 453003
(孙俊良，赵瑞香，李刚)，河南职业技术师范学院食品科学与工程系 453003(王敏) |
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| 摘 要： | 对苹果白兰地的生产工艺条件进行了研究。结果表明,发酵初始糖度为14°Bx,稀释倍数为1,常温除渣后25℃发酵13d,经蒸馏出酒率为47.8％(v/v),60℃和25℃交替人工老熟14d可以生产出色泽金黄、酒香纯正、果香宜人的优质苹果白兰地。
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| 关 键 词： | 苹果 白兰地 发酵条件 老熟 |
The apple brandy processing |
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| Sun Jun-liang et. al..The apple brandy processing[J].The Food Industry,2002(4). |
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| Authors: | Sun Jun-liang et al |
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| Affiliation: | Sun Jun-liang et. al. |
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| Abstract: | The process of apple brandy were studied.Resuets showed sugar confent 14Bx, diluted, distillate yield was 47.8% (v/v) by fermentated 25C 13d after residue removed.The fine apple brandy with golden color and flavor was produced by stationary artificial maturation at 60C and 25C alternately. |
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| Keywords: | apple brandy fermentation condition maturation |
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