Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Liquor-making Science & Technology》 2002-05
Add to Favorite Get Latest Update

Study on the Technology of Half-fermentation in the Production of Greengage Wine

WU Xue-ping,WU Jian-guo and LIU Jing-po(Science&Technology Department of Dukang Distillery,Yichuan,He'nan471300,China)  
Greengage wine was produced by half-fermentation with greengage as essentials.The brewing process was as follows :addi-tion of4‰active dry yeast in the mashed fruit juice;fermentation temperature at20~23℃and early fermentation period was about 20days;then two months later fermentation at18~20℃;addition of4‰active dry yeast in the peel dregs for further fermentation and distillation;greengage through calcification and color protection steeped in alcohol and the product wine blended by fermented brut and steeping wine with the ratio as7∶3.The product wine is clear and transparent in color and mellow and pure in taste.Besides,it has strong fruit aroma.(Tran.by YUE Yang)
【CateGory Index】: TS262
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved