【摘要】 以当地特产桑椹鲜果为原料,添加果胶酶,接种自选的LF-531优良酵母,24～28℃发酵,人工下胶澄清,调整成分,冷热处理,研制的系列桑椹果酒,质量符合企业与国家有关的标准要求。更多还原

【Abstract】 A series of mulberry wine were produced by using local fresh mulberry as raw material,pectolase as adjunct and free LF-531 yeast as fermenting enzyme.After fermented at 24～28℃,the products were treated by ingredients adjustment,clarification and cold-heat treatment.The quality of the mulberry wines produced conformed to the enterprise and the national food standards.更多还原