红树莓玫瑰酒的研制
Food Engineering(2014)
Abstract
通过单因素试验和正交优化,优选出红树莓玫瑰酒的最佳发酵工艺参数:亚硫酸钠添加量120 mg/L、树莓果汁与玫瑰汁体积配比1∶2,初始糖度26%,酵母接种量0.4‰,发酵温度26℃。在此工艺条件下所得树莓玫瑰酒,色泽红亮,澄清透明,酒香浓郁,酸甜适口,风味独特。
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