| 红枣果酒的研制 |
| |
| 引用本文： | 陈燕,杜琨.红枣果酒的研制[J].酿酒,2007,34(2):97-98. |
| |
| 作者姓名： | 陈燕 杜琨 |
| |
| 作者单位： | 武警工程学院军事经济系,陕西,西安,710086 |
| |
| 摘 要： | 以红枣为原料,经榨汁并调整糖度后,采用优良酿酒酵母进行发酵,酿制出红枣果酒.
|
| 关 键 词： | 果酒 红枣 研制 红枣果酒 Wine Fruit Date Chinese 酿制 发酵 酿酒酵母 糖度 调整 榨汁 原料 |
| 文章编号： | 1002-8110（2007）02-0097-02 |
Development of Chinese Date Fruit Wine |
| |
| CHEN Yan,DU Kun.Development of Chinese Date Fruit Wine[J].Liquor Making,2007,34(2):97-98. |
| |
| Authors: | CHEN Yan DU Kun |
| |
| Abstract: | Chinese date containes abundant amino acids, vitamins and trace elements etc. fermentation to adjust sugar content and total acid con tent, then after filtration, Chinese date health fruit wine was developed. |
| |
| Keywords: | fermenting wine chinese date fruit wine production techniques |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
