机构地区: 河北省农林科学院
出 处: 《酿酒》 2005年第1期80-82,共3页
摘 要: 研究了经灭菌处理的桑葚原果汁生产发酵酒的工艺 ,通过加糖试验、桑葚汁与苹果汁混合发酵试验 ,结果发现 ,每 1L桑葚酒中添加白砂糖 14 0 g ,可以有效地增加桑葚发酵酒的酒精度 ;按 7∶3的比例将桑葚汁和苹果汁混合 。 The processing technology of fermentation wine made from sterilized mulberry juice was studied in this article. By experimentation of suger adding and mulberry juice and apple juice mixing,we coude find that adding 140 gram suger per litre mulberry juice could increase the alcohol content and mixing the mulberry juice and the apple juice according to the ratio of 7︰3 could decrease cost and make flavor better.