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《食品研究与开发》 2004-04
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DEVELOPMENT OF LOW ALCOHOL RED BAYBERRY WINE

LUO Guoxiang SUN Yunfei SUN Jincai XU Weili XU Huadi Haitong Food Group Co. Ltd, Cixi Zhejiang,315300  
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper. 0.4‰ activities dried leaven was added into the original juice in the procedings, then ferment7~10 days under the temperature of 20~24℃ and further ferment 3 ~ 6 weeks under the temperature of 20℃. The ascending pure liquid was handled through clearness, heated to stop fermentation and then which stored more than 6 months after sealed. At last the fermentation wine was mixed with red bayberry by the ratio of 1 : 1, and after cool treatment the low alcohol red bayberry wine can be attained.
【CateGory Index】: TS262.7
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