| 钙果干红酒清汁发酵技术研究 |
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| 引用本文： | 隋韶奕,隋洪涛,张素敏,王雪松,李珂,沈军. 钙果干红酒清汁发酵技术研究[J]. 北方果树, 2009, 0(4): 11-12 |
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| 作者姓名： | 隋韶奕 隋洪涛 张素敏 王雪松 李珂 沈军 |
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| 作者单位： | 辽宁省果树科学研究所,辽宁,熊岳,115009;辽宁省果树科学研究所,辽宁,熊岳,115009;辽宁省果树科学研究所,辽宁,熊岳,115009;辽宁省果树科学研究所,辽宁,熊岳,115009;辽宁省果树科学研究所,辽宁,熊岳,115009;辽宁省果树科学研究所,辽宁,熊岳,115009 |
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| 摘 要： | 该文叙述了以钙果鲜果为原料，采用常温（20-30℃）清汁发酵技术酿造钙果干红酒的工艺过程及生产要求。并提供了所得钙果干红酒的理化指标及营养成分。
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| 关 键 词： | 钙果 果酒 发酵 |
The Research on Calcium Fruit Dry Red Wine Fermentation Technology |
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| SUI Shao-yi,SUI Hong-tao,ZHANG Su-min,WANG Xue-song,LI Ke,SHEN Jun. The Research on Calcium Fruit Dry Red Wine Fermentation Technology[J]. Northern Fruits, 2009, 0(4): 11-12 |
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| Authors: | SUI Shao-yi SUI Hong-tao ZHANG Su-min WANG Xue-song LI Ke SHEN Jun |
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| Affiliation: | Liaoning Research Institute of Pomology;Xiongyue Liaoning 115009;China |
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| Abstract: | This paper describes the process and production requirementsthat of calcium fruit as raw materials be led to dry wine by juice fermentation technology （20-30℃）. We get physieoehemical indicators and nutritional ingredients of calcium fruit dry red wine from this test. |
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| Keywords: | Calcium fruit Dry red wine Fermentation |
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