| 柿子果酒的研制 |
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| 引用本文： | 杜琨,窦金社. 柿子果酒的研制[J]. 食品工业, 2007, 0(4) |
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| 作者姓名： | 杜琨 窦金社 |
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| 作者单位： | 武警工程学院军事经济系，武警工程学院军事经济系 西安 710086，西安 710086 |
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| 摘 要： | 以柿子为原料,经榨汁并调整糖度后,采用优良酿酒酵母进行发酵,酿制出柿子果酒。
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| 关 键 词： | 果酒 柿子 研制 |
Development of Persimmon Fruit Wine |
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| Du Kun Dou Jin-she Engineering College of Armed Polic Force. Development of Persimmon Fruit Wine[J]. The Food Industry, 2007, 0(4) |
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| Authors: | Du Kun Dou Jin-she Engineering College of Armed Polic Force |
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| Affiliation: | Xi'an 710086 |
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| Abstract: | Persimmon contains abundant amino acids,vitamins and trace elements etc.fermentation to adjust sugar content and total acid content,then after filtration,persimmon health fruit wine was developed. |
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| Keywords: | fruit wine persimmon develop |
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