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全汁干青梅酒研究报告

陈卫平,涂瑾,颜贤仔,董开发,李淑珍,唐仕福, 易斯平

ACTA AGRICULTURAE UNIVERSITATIS JIANGXIENSIS（2001）

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Abstract
研究了全汁发酵酿制干青梅酒的工艺条件,通过一系列单因素试验,确定了各因素对发酵的影响.试验结果表明:发酵前用K2C4H4O6+CaCO3混合降酸至0.6%～0.8%,调整外观糖度在20%～22%,用100mg/L的SO2来抑菌和护色,在24℃条件下发酵酿成的干青梅酒具有良好的色、香、味和典型的风格.
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dry green plum wine
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