Persimmon Wine Processes and Craft Research
2007
The fermentations of persimmon wine were studied through individual factor experiment and orthogonal experiment. Results showed that the wine taste mellow-astringent and have light yellow or golden and smell like fresh persimmon′s fruity after the persimmon slurry fermented 5 days at 28 ℃. Before fermented, the pH value of persimmon slurry were adjusted to 4.0 after enzymatic actions, the sugar degree were 22 °Bx, and added 10 %(m/v) Grape wine yeast to the persimmon slurry.
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