酿酒
釀酒
양주
LIQUOR MAKING
2009年
4期
64-65
,共2页
覆盆子%酵母%温度
覆盆子%酵母%溫度
복분자%효모%온도
rasberry%yeast%temperatuer
研究了覆盆子发酵酒的加工工艺,着重探讨了覆盆子发酵酒的制备中酵母菌的选择、主发酵温度、接种量对覆盆子汁发酵酒的影响.
研究瞭覆盆子髮酵酒的加工工藝,著重探討瞭覆盆子髮酵酒的製備中酵母菌的選擇、主髮酵溫度、接種量對覆盆子汁髮酵酒的影響.
연구료복분자발효주적가공공예,착중탐토료복분자발효주적제비중효모균적선택、주발효온도、접충량대복분자즙발효주적영향.
The article studied the teclnics of the raspberry wine.Especially,the factors of temperature,the choice of yeast and inoculum.
