| 草莓酒的酿制工艺 |
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| 引用本文： | 李西波,李晓茹,刘胜利.草莓酒的酿制工艺[J].安徽农业科学,2006,34(16):4092-4092,4110. |
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| 作者姓名： | 李西波 李晓茹 刘胜利 |
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| 作者单位： | 1. 河南科技大学,河南,洛阳,471003
2. 河南仰韶生化工程有限公司,河南,渑池,472400 |
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| 摘 要： | 以市售新鲜草莓为原料,经榨汁,将汁液发酵、陈酿制得酒度为13°(V/V),总酸为4.5～7.5mg/ml的甘甜草莓酒。加入一定量的优质食用酒精,将酒度调至16°～18°,符合国家果酒标准。
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| 关 键 词： | 草莓酒 新鲜草莓 活性干酵母酿造 |
| 文章编号： | 0517-6611（2006）16-4092-01 |
| 收稿时间： | 2006-05-21 |
| 修稿时间： | 2006-05-21 |
Brewing Technique of Strawberry Wine |
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| LI Xi-bo et al.Brewing Technique of Strawberry Wine[J].Journal of Anhui Agricultural Sciences,2006,34(16):4092-4092,4110. |
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| Authors: | LI Xi-bo |
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| Abstract: | The brewing technique of the wine of fresh strawberry was introduced. The strawberries were fermented with the good yeast after being pressed and filtrated . The product contained more than thirteen percent of alcohol(V/V) and 0.45 ~0.75 gram of total acid. The proper high quality edible alcohol was added and the liquor of alcoholicity was controlled between sixteen and eighteen percent of alcohol .The wine was conformed to national standard. |
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| Keywords: | Strawberry wine Fresh strawberry Brewing technique of active dry yeast |
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