猕猴桃干酒生产工艺研究  

Study of dry kiwifruit wine processing

作　　者：夏双梅 张春晖[2] 

机构地区：[1]河南信阳高等农业专科学校,464000 [2]西北农业大学葡萄酒学院,陕西杨凌712100

出　　处：《食品工业》2000年第4期17-18,共2页The Food Industry

摘　　要：研究了猕猴桃干酒的生产工艺和关键工艺措施，并对猕猴桃酿酒适应性和猕猴桃干酒理化指标进行了探讨。In this paper. the main processing technology of kiwifruit dry wine was studied.The enological characteristics of kiwifruit. sensory and physico - chemical standards of the dry wine were also discussed.

关 键 词：猕猴桃干酒 生产工艺 适应性 理化指标 

分 类 号：TS26[轻工技术与工程—发酵工程]