节点文献
樱桃酒的研制
Development of Cherry Wine
【摘要】 樱桃营养丰富,100g新鲜樱桃中含铁0.4mg,蛋白质1.4g,粗纤维0.4g,无机盐0.5g,钙18mg,磷18mg。添加蔗糖、柠檬酸发酵,主发酵温度20±1℃,时间16d;再经调配、澄清过滤得成品樱桃酒。(孙悟)
【Abstract】 Cherry i s of high nutrition and100g fresh cherry contains0.4mg iron,1.4g prot ein,0.4g coarse fiber,0.5g inorganic salts,18mg calcium and18mg p hosphorus.Saccharose and citric acid were added in the fermentation with chief fermentation temper-ature at20±1℃and fermentation time 16d.Then after b lending,clarification and filtration,product cherry wine was finally produced .(Tran.by YUE Yang)
- 【文献出处】 酿酒科技 ,Liquor-making Science & Technology , 编辑部邮箱 ,2003年03期
- 【分类号】TS262.7
- 【被引频次】15
- 【下载频次】458