【摘要】 以新鲜桑葚果实为原料,果肉破碎加入0.04%果胶酶取汁后,加入适量蜂蜜并接入法国KD活性干酵母0.3g/L,18℃~20℃下发酵12d后,陈酿3~4个月,经澄清等工艺处理,可得到含糖量高,酒精度较低,口味酸甜适宜的营养型桑葚酒。更多还原

【Abstract】 Type of nutrition wine made of mulberry , high sugar content, low alcohol and unique flavor ,can be made after the following processes of crushing the fresh mulberry which are adding 0.04% pectinase to make it clear ,mixing appropriate amount of honey ,putting in 0.3g/L France KD active dry yeast , fermenting for 12d under 18℃～20℃ temperature, maturing for 3～4 months更多还原