不同制备条件对葡萄酒酸乳品质的影响
China Food Safety Magazine(2020)
Abstract
分别发酵制备葡萄酒和酸乳,将二者按最适比例调配,使其风味、口感、色泽呈现最佳状态.通过试验得知:该产品的品质主要受葡萄酒中酵母的添加量、发酵温度和发酵时间,牛乳中发酵剂的添加量、发酵温度和时间及葡萄酒与酸乳的配比等因素的影响.
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