【摘要】 以阳信鸭梨鲜果为主要原料,添加部分浓缩鸭梨汁,加入0.03%果胶酶,接种0.08%高活性干酵母,26℃～30℃适温发酵,通过添加蜂蜜澄清、加热等处理方法,研制了2种半甜型鸭梨酒,质量符合相关标准要求。更多还原

【Abstract】 The process of producing pear wine using fresh pear juice as material was introduced in this article.The optimum fermentation conditions were as the following: content of pectinase 0.03%,inoculated size of active dry yeast 0.08%,and fermentation temperature 26～30℃.By applying some procedures including ingredients adjustment,clarification and heat treatment,two kinds of half-sweetness pear fruit wine were produced.It was found that the quality of the product reach the national food criterion.更多还原