【摘要】 以鲜无花果果浆为原料,添加0·03%果胶酶,接种0·06%葡萄酒活性干酵母,18~22℃发酵,并经调整成分、人工下胶澄清、冷热处理等,研制的半甜型无花果酒,质量符合企业与国家有关标准要求。更多还原

【Abstract】 Fresh fig juice supplemented with 0.03% pectinase was inoculated with 0.06% grape wine active dry yeast,and then fermented at 18～22℃.After ingredients adjustment,clarification and cold-heat treatment,half-sweet fig wine was produced.The quality of the product conformed to the enterprise and national related standards.更多还原