【摘要】 分别在芦笋汁中加入菠萝、草莓、苹果、酿酒葡萄等,进行芦笋混合发酵酒的研制,分析理化指标及感官指标。结果表明:采用草莓与芦笋混合发酵所得芦笋酒质量最好,草莓添加最佳比例为芦笋浆∶草莓=8∶5。更多还原

【Abstract】 Pineapple,strawberry,apple and wine grape were added to the asparagus liquid respectively to brew different types of asparagus wine.Physical and chemical indices and esthetic quality of the different asparagus wine were studied.The results showed that the best asparagus wine was made with the mixture of asparagus and strawberry,the suitable ratio of asparagus∶strawberry was 8∶5.更多还原