CAJ | 학술논문

以石榴汁、糯米为主要原料，研究发酵石榴糯米酒的生产工艺和参数。糯米经甜酒药发酵，冲缸时加入石榴汁及果酒酵母酿造石榴糯米酒，结果表明石榴糯米酒的最佳工艺参数为石榴汁与糯米添加比4∶1，果酒酵母添加量0.08%，发酵时间5 d。
이석류즙、나미위주요원료，연구발효석류나미주적생산공예화삼수。나미경첨주약발효，충항시가입석류즙급과주효모양조석류나미주，결과표명석류나미주적최가공예삼수위석류즙여나미첨가비4∶1，과주효모첨가량0.08%，발효시간5 d。
This paper studies pomegranate juice and pomegranate wine fermented glutinous rice as the main raw material production process and parameters. Glutinous rice with sweet medicine fermentation, the punch cylinder is added to pomegranate juice and fruit wine yeast rice wine brewing pomegranate. Research results show that the optimal technological parameters of pomegranate wine: pomegranate juice and glutinous rice wine yeast is added 4∶1, wine yeast 0.08%, fermentation time 5 d.