机构地区: 华南理工大学轻工与食品学院
出 处: 《食品科学》 2007年第2期111-113,共3页
摘 要: 本文研究了工业化生产条件下水冬、蜂花、乌叶三个不同品种荔枝在发酵过程中比重、总酸、挥发酸的变化情况,并通过感官品评和理化指标分析,发现乌叶荔枝最适酿酒。 The specific density ,volatile acid and total acid change of Wuye, Shuidong and Fenghua Litchi during fermentation were studied in commercial process. The results of sensory evaluation and physical and chemical analysis showed that Wuye Litchi is the most suitable breed for brewing.