【作者】 高敏； 杨星； 曾新安； 陈勇；

【Author】 Gao Min~1,Yang Xing~1,Zeng Xin-an~1,Chen Yong~2 (1.College of Light Industry and Food Engineering,South China University of Technology,Guangzhou,510640; 2.Guangdong dinong winery Co.,LTD,GuangDong HuiLai,515226)

【机构】 华南理工大学轻工与食品学院； 广东帝浓酒业有限公司；

【摘要】 以荔枝为原料,采用全汁发酵工艺生产荔枝酒。工艺条件为:添加150ppm活性干酵母于果汁中,发酵温度为15℃,在发酵过程中添加60ppm亚硫酸,发酵结束后再补加60ppm。此工艺所得产品澄清透明、果香浓郁,各项理化指标均符合标准。更多还原

【Abstract】 Litchi wine could be made from litchi by full-fermentation technology.Active dry yeast of 150ppm was added into fruit juice.Fermentation temperature was 15℃.During fermentation and after,sulfurous acid of 60ppm was added respectively.This litchi wine was of clear and nice smelling. Its physical and chemical indicators were in accordance with standard.更多还原